Best 4 Pork And Tofu Stir Fry With Soba Recipes

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Embark on a tantalizing culinary journey with this delectable Pork and Tofu Stir-fry with Soba, a symphony of flavors that will captivate your taste buds. Tender pork and soft tofu are harmoniously combined with an array of vibrant vegetables, all enveloped in a rich and savory sauce. The stir-fry is elegantly complemented by a bed of springy soba noodles, creating a textural contrast that elevates the dish to new heights.

This comprehensive article features a collection of scrumptious recipes that cater to diverse dietary preferences, including a classic version, a vegetarian adaptation, and a gluten-free option. Each recipe is meticulously crafted with step-by-step instructions and helpful tips to ensure a seamless cooking experience. Whether you're a seasoned chef or a novice in the kitchen, these recipes will guide you effortlessly towards creating an exceptional meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)



Ma-Po Tofu (Simmered Tofu With Ground Pork) image

I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon peanut or other oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/4 to 1/2 pound ground pork
1/2 cup chopped scallions, green part only
1/2 cup stock or water
1 pound soft or silken tofu, cut in 1/2-inch cubes
2 tablespoons soy sauce
Salt to taste
Minced cilantro for garnish, optional

Steps:

  • Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
  • Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
  • Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 523 milligrams, Sugar 2 grams

TOFU AND PORK STIR-FRY



Tofu and Pork Stir-Fry image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

4 tablespoons canola oil
1 pound firm tofu, cut into 1-inch cubes
2 teaspoons coriander seeds, lightly crushed
1 pound ground pork
Kosher salt
1/2 teaspoon crushed red pepper flakes
4 large cloves garlic, thinly sliced
2 scallions, thinly sliced
1 cup snow peas
2 red bell peppers, seeded and cut into 1-inch strips
2 tablespoons low-sodium soy sauce, plus more as needed
1 scant tablespoon honey
1 small knob fresh ginger, grated
Zest and juice of 1 large lemon
1 tablespoon rice vinegar or red wine vinegar

Steps:

  • Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
  • Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
  • Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.

SWEET AND SPICY TOFU WITH SOBA NOODLES



Sweet and Spicy Tofu With Soba Noodles image

If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.

Provided by Sarah Copeland

Categories     dinner, weekday, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/2 (14-ounce) packages firm tofu, drained
2 tablespoons canola oil
2 tablespoons sesame oil
1 (8-ounce) package all-buckwheat soba noodles
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and thinly sliced
1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
1/3 cup soy sauce or tamari
3 tablespoons dark brown sugar
1 teaspoon black pepper
Pinch of red-pepper flakes
4 mini or 1 large, thin-skinned cucumber, thinly sliced
4 radishes, thinly sliced
Handful of cilantro leaves, for serving
1 lime, cut in wedges, for serving

Steps:

  • Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
  • Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
  • Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
  • Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
  • Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
  • Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams

FIVE-SPICE PORK STIR-FRY WITH SOBA NOODLES



Five-Spice Pork Stir-Fry with Soba Noodles image

Categories     Onion     Stir-Fry     Quick & Easy     Pork Chop     Radish     Noodle     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

1 6-ounce package soba noodles or other thin noodles
1/2 pound 1/3-inch-thick boneless center-cut pork chops, cut crosswise into thin strips
1 teaspoon Chinese five-spice powder
3 tablespoons peanut oil, divided
2 tablespoons soy sauce
1 1/2 tablespoons unseasoned rice vinegar
1 cup thinly sliced green onions
3/4 cup thinly sliced small radishes

Steps:

  • Cook noodles in large pot of boiling salted water until almost tender but still firm to bite. Drain well, then return to pot.
  • Meanwhile, sprinkle pork with salt, pepper, and five-spice powder. Heat 1 tablespoon oil in medium skillet over high heat. Add pork and stir-fry until cooked through, about 2 minutes. Add remaining 2 tablespoons oil, soy sauce, and vinegar; stir 30 seconds.
  • Add pork, green onions, and radishes to noodles and toss to combine. Season to taste with salt and pepper.

Tips:

  • Prep Ahead: Save time by chopping veggies and tofu in advance. You can even marinate the pork overnight for extra flavor.
  • Use a Wok: If you have one, a wok is ideal for stir-frying as it distributes heat evenly and quickly.
  • High Heat: Make sure your pan or wok is very hot before adding the ingredients. This will help prevent the food from sticking and result in a nice sear.
  • Stir Constantly: Keep the ingredients moving in the pan to ensure even cooking and prevent burning.
  • Sauce it Up: The sauce is key in this dish, so don't skimp on the ingredients. Adjust the amount of soy sauce and Sriracha to your taste preferences.
  • Cook the Soba Noodles Separately: This will prevent them from getting too mushy when added to the stir-fry.
  • Garnish Generously: Sprinkle some chopped green onions and sesame seeds on top of the finished dish for a pop of color and extra flavor.

Conclusion:

This pork and tofu stir-fry with soba is a delicious, protein-packed meal that's perfect for a quick and easy weeknight dinner. The tender pork, crispy tofu, and flavorful vegetables are all coated in a savory sauce that pairs perfectly with the chewy soba noodles. Whether you're a seasoned stir-fry pro or a beginner in the kitchen, this recipe is sure to become a favorite. So gather your ingredients, heat up your wok, and let's get cooking!

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