Recipe by motherof5
"Warm and spicy, this will really wake up your tastebuds! The tofu takes on the wonderful flavor of the sauce. Serve with stir-fried vegetables. Bon Appetit!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
firm tofu, cut into 6 slices
chili garlic sauce
boneless pork loin chops, cut into bite sized pieces
minced fresh ginger
cooked brown rice
chopped green onions
To make this go a little further, I used one pork tenderloin, cut into strips. The amount of sauce and seasoning is still plenty. Also, try serving this over some pan-fried noodles. It's excellent: Boil some Asian egg noodles to just tender. Then toss with oil, salt and black pepper and saute in a separate wok or skillet, adding a tiny bit of soy sauce if desired.
I love tofu and thought this had a very pleasant flavor. However there wasn't enough sauce for the rice and "something" was missing. I won't be making this again. Thanks, anyway!
I only used 1 tbsp of soy sauce as I thought it would be too salty, and added a bunch of chopped, lightly steamed green beans in with the tofu. We really enjoyed it and it was very quick to prepare after work.
I loved this recipe. My husband made it and it's now my favorite dish! It was a perfect blend of ginger and spices. Awesome!
I love making this recipe. I usually add red pepper flakes for extra spice and a little sweet and sour sauce to the mix as the oyster sauce can be over powering. I also usually add veggies such as sweet peppers or broccoli. Omit pork and use veg. stock for a vegitarian dish. Tastes great garnished with fresh corriander.
Very good sauce for stir fry. I skipped the pork, added broccoli, doubled the sauce as others recommended. Next time I would reduce soy sauce as it could use a little less salt. Thanks! update: I have used this sauce a number of times, doubling all ingredients but the soy sauce. I also used shrimp instead of the pork, which came out wonderfully.
I'm trying to cut back on my meat consumption so I substituted broccoli, red pepper and mushrooms for the pork. Other than that I followed this as written. I really liked the sauce portion of this. Just enough flavor without being heavy.
I liked this a lot and will make again. I backed off on chili paste because my kids won't eat anything with too much heat. If you do too you'll still get great results because the flavor is simply excellent. Don't omit the cashews and onions; the crunch they add is great.
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu with Pork and Cashews
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 213
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover the secrets to making succulent sweet and sour pork.
See how to make a lighter, easier version of sweet and sour pork.
See how to make Italian-style baked pork chops.