Pork Tofu with Watercress and Bean Sprouts

Pork Tofu with Watercress and Bean Sprouts

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Keani 0

"Tofu and watercress are a great, flavorful combination, and a wholesome one, too! My teenage boys who don't like greens actually love this dish. Red chile garlic paste can be substituted for the ground black pepper."
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1 h 20 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 1876 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
  2. Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.



I think the directions are incorrect. If you cook bean sprouts 10 min. they will be very overcooked, and no longer crunchy at all.

This recipe is quite good, the only thing I added was a bit of sugar since the soy sauce was too salty but turned out great. Actually in asian cooking, we cook sprouts until it throughly cooked ...

I plugged in Pork and Watercress to see what came up, and your recipe was pretty close to mine, however I also add a little rice wine vinegar, mirin (sweetner) and small amount of sesame oil. I ...

This recipe was okay, but too salty from the soy sauce. I think next time, I'll add some brown sugar.

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