Braised Tofu with Pork

Ingredients

• 14 oz firm tofu
• 8 oz pork belly or ground pork
• ½ cup dried black fungus (wood ear mushrooms)
• 3 stalks green onions
• 3 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 cup water

Instructions

1. 1

   Soak the 1/2 cup dried black fungus in warm water until soft, about 20 minutes. Drain and slice into bite-sized pieces.

2. 2

   Cut the 14 oz firm tofu into 1-inch cubes. Pat dry with paper towels.

3. 3

   Heat the 2 tbsp vegetable oil in a large skillet over medium-high. Add the tofu cubes and cook until golden on all sides, about 8 minutes. Remove and set aside.

4. 4

   In the same skillet, add the 8 oz pork (if using belly, slice thin; if ground, break up). Cook until browned and no longer pink, about 5 minutes.

5. 5

   Add the sliced fungus, 3 tbsp soy sauce, 1 tsp sugar, and 1 cup water. Stir to combine, scraping up any browned bits.

6. 6

   Return the tofu to the skillet. Bring to a simmer, then cover and cook over medium-low until the sauce thickens slightly and flavors meld, about 10 minutes.

7. 7

   Slice the 3 green onions (white and green parts). Stir half into the dish, then garnish with the rest before serving.

Tools you’ll need

• large skillet
• mixing bowl
• knife
• cutting board
• measuring cups and spoons

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