Quick Stirfry #1: Tofu, Tomato, Pork
This may not be the most complex or exciting recipe, but hard to complain too much about a hearty meal ready in 20 minutes.
Like most Asian families, we ate a lot of stirfry in my house growing up. The dishes were all super simple and super quick and so I’ll also keep these stirfry posts accordingly short. I’m sure most people who cook frequently don’t even feel a recipe is necessary. One day soon I’m sure that will be me too, but for now, I’m going to document this dead simple recipe and others like it because I know if I don’t, I’ll continue bothering my mom every 1-2 months asking for a refresher of the ingredient proportions and what order to cook everything.
Here’s to this recipe serving as a useful quick reference or possible inspiration for new stirfry combinations!
Tomato, Tofu, and Pork Stirfry
Ingredients
- 10 oz tofu (about 1.5 pouches from grocery store or 15 pieces)
- 1/2 lb ground pork
- 3 medium tomatoes (vine ripened size) or 2 larger ones, cut into 8ths
- 2 bulbs green onions, chopped
- 1 shallot, chopped
- 1.5 tsp fish sauce
- pepper
- 1 tbsp vegetable oil
- 1/2 cup chicken broth
Instructions
- Cut tomatoes and chop shallots and green onions.
- Mix pork with 1 tsp fish sauce and pepper
- Heat vegetable oil. Saute onions and shallots until softened, about 2 minutes.
- Add meat and cook through, about 4 minutes.
- Add tofu and tomatoes. Cook until tomatoes soften and start to form a sauce, about 7 minutes
- Add chicken broth and half tsp of fish sauce. Cook for another 2 minutes until combined.