Tofu with Pork and Cashews Recipe -
Tofu with Pork and Cashews Recipe
  • READY IN 40 mins

Tofu with Pork and Cashews

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.
  2. In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
  3. Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.
  4. Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2008

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.

Most Helpful Critical Review
Dec 15, 2006

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!


56 Ratings

May 15, 2006

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.

Dec 25, 2006

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!

Mar 03, 2006

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.

Feb 13, 2009

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.

Dec 28, 2010

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.

Sep 13, 2011

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.


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  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 761 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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