Best 4 Tofu With Pork And Cashews Recipes
Tofu with Pork and Cashews is a delightful fusion of flavors and textures, combining the delicate softness of tofu with the savory richness of pork and the crunchy bite of cashews. This dish is a harmonious blend of Asian and Western influences, resulting in a symphony of tastes that tantalizes the palate. The tender pork is marinated in a savory mixture of soy sauce, oyster sauce, and Chinese cooking wine, infusing it with umami and depth of flavor. The marinade also includes ginger and garlic, adding a touch of aromatic zest that complements the pork perfectly. Once marinated, the pork is stir-fried until golden brown, creating a slightly caramelized exterior that locks in the succulent juices.
The tofu, cut into bite-sized cubes, is pan-fried separately until it achieves a golden-brown crust, adding a slightly crispy texture to the dish. The cashews, roasted to perfection, lend a nutty crunch that adds another layer of texture and flavor. The combination of these three main ingredients creates a captivating interplay of textures that keeps the taste buds engaged.
The sauce, made with a combination of soy sauce, oyster sauce, Chinese cooking wine, and a touch of sugar, is a harmonious blend of salty, savory, and sweet flavors. It coats the pork, tofu, and cashews, infusing them with a rich and flavorful glaze. The addition of scallions and red bell peppers adds a pop of color and freshness to the dish, while the sesame oil imparts a subtle nutty aroma that enhances the overall flavor profile.
This Tofu with Pork and Cashews is not only a culinary delight but also a versatile dish that can be easily customized to suit individual preferences. For a vegetarian variation, the pork can be omitted, and additional tofu or vegetables can be added. For those who prefer a spicier dish, a pinch of chili flakes or a drizzle of Sriracha sauce can be added to the sauce.
This article provides two additional recipes that offer exciting variations on this classic dish. The Tofu with Pork and Cashews in Black Bean Sauce adds a layer of complexity with the addition of black bean sauce, which imparts a rich, earthy flavor. The Tofu with Pork and Cashews in Curry Sauce takes the dish in a different direction, introducing a creamy and aromatic curry sauce that adds a touch of warmth and exoticism.
Whether you choose to make the classic Tofu with Pork and Cashews or explore the variations offered in this article, you are sure to embark on a culinary journey that will leave your taste buds tantalized and satisfied.
TOFU AND PORK STIR-FRY
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
TOFU WITH PORK BELLY AND KIMCHEE
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the tofu into rectangles and sprinkle with a little salt. Steam, saute or even microwave the tofu, just to heat it up.
- Heat a saute pan over high heat for 30 seconds. Add the sliced pork belly and cook for about 5 minutes, until cooked through. Add the kimchee, onion, jalapeno, green onion, garlic, sugar, oyster sauce, chile flakes, corn syrup and soy sauce. Saute for 3 minutes.
- Plate the tofu like dominoes and top with the kimchee-pork belly mixture. Drizzle with sesame oil and garnish with sesame seeds.
CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS
A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.
Provided by Yewande Komolafe
Categories weeknight, one pot, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
- In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
- Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
- Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
- Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.
TOFU WITH PORK AND CASHEWS
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!
Provided by motherof5
Categories Asian Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
- 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.
- 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.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 33.3 g, Cholesterol 51.2 mg, Fat 23.7 g, Fiber 2.9 g, Protein 30.4 g, SaturatedFat 4.9 g, Sodium 760.8 mg, Sugar 1.5 g
Tips:
- Selecting the Right Tofu: Choose extra-firm or firm tofu for this recipe, as they hold their shape better during cooking.
- Pressing Tofu: Press the tofu before cooking to remove excess moisture. This helps it absorb the marinade and seasonings better.
- Marinating Tofu: Allow the tofu to marinate for at least 30 minutes, or up to overnight. This infuses it with flavor and tenderizes it.
- Searing Tofu: Sear the tofu over medium-high heat until golden brown and crispy on the outside. This creates a delicious crust and locks in the flavor.
- Cooking the Pork: Cook the pork until it is browned and cooked through. Ensure it reaches an internal temperature of 145°F (63°C).
- Stir-Frying: Stir-fry the vegetables and cashews last, until the vegetables are tender-crisp and the cashews are toasted.
- Sauce: Make sure to stir the sauce thoroughly before adding it to the pan. This prevents the cornstarch from clumping.
- Serving: Serve the tofu with pork and cashews over rice or noodles. Garnish with green onions or cilantro for extra flavor.
Conclusion:
This tofu with pork and cashews recipe is a delightful fusion of flavors and textures. The crispy tofu, tender pork, and crunchy cashews come together in a flavorful sauce that is sure to satisfy. By following the tips and instructions provided, you can easily create this delicious dish at home. Enjoy it as a main course with rice or noodles, or as a flavorful addition to your favorite stir-fry recipes.
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