A classic Japanese dish, Buta Dofu infuses tofu with some really great flavors from the pork and ginger. This dish is best served over rice and takes less than 20 minutes to prepare!
Ingredients:
- 1 Package of firm tofu, cubed
- 1/4 Cup fresh ginger (about 3 inches), sliced into strips
- 1 Pound bone-in pork chops (approx. 2 pork chops), cut into about 1 inch strips
- 1 Medium white onion, chopped into pieces roughly the same size as the pork
- 2 Tablespoons soy sauce, extra to taste
- 2 Green onion cut at a slight bias
- 1 Teaspoon garlic powder
- 1.5 Cups water plus 1/4 cups for slurry
- 1 Tablespoon canola oil
- 2 Tablespoons of cornstarch
- Heat canola oil in medium-sized pan over medium heat
- Add the bone-in piece of pork (if you bought bone-in pork chops) to pan
- Once the bone has browned slightly, add the rest of the pork. Remember, we are only going to sauté the pork so you don’t need every piece to be browned, only cooked through.
- After the pork has been cooking for a few minutes, add the chopped onion, ginger and garlic powder
- After a minute, add the 1.5 cups of water and 2 tablespoons of soy sauce
- Give it a stir and bring to a boil, cover and let cook for 5-6 minutes
- Check a larger piece to ensure that there is little to no pink in the center of the meat
- Taste to adjust seasoning
- Stir in tofu
- Mix cornstarch with 1/4 cup of cold water in separate bowl and then slowly drizzle into pan
- Let cook for 30 seconds
- Add green onion and you’re done!
