Tofu with Pork and Cashews

Tofu with Pork and Cashews

Made  times
motherof5 3

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 461 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 56 Ratings

Most helpful positive review

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 exce...

Most helpful critical review

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!

Most helpful
Most positive
Least positive

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 exce...

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 pre...

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 ...

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! upd...

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 th...

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 si...

This is a good recipe for tofu... the pork makes the tofu taste less bland and the sauce is very good. I added some broccoli as vegetables and I doubled the sauce.

Wonderful! I didn't have any oyster sauce, so I substituted 2 tsp fish sauce. I also added 1 chopped white onion, 1/2 lb fresh snow peas and used 3/4 lb ground pork in place of the chops. Than...

Other stories that may interest you