We loved this recipe and it's so easy to make!
Pork Tofu is another local Hawaii favorite. We believe it's actually an Okinawan dish. Next time we make this, we'll definitely add vegetables like bean sprouts, Chinese cabbage, bamboo shoots, etc.
We've had this at several restaurants here in Hawaii, most cut their tofu into larger pieces than we did...we cut ours smaller since the male half had his dental surgery the other month. The size of your tofu is up to you...but try not to cut it too small or it'll fall apart while cooking.
On another note, the male half of this couple bought us a Prime Lens which is great for taking portrait shots...which also takes great food pics! These pics were taken with this lens. It's a bit tricky to use, but after some practice we hope to be better at it!
Serves 2 (he had red rice with his and I had mine plain)
Prep Time: 10 minutes
Cook Time: 7 minutes or so
1 lb. lean pork, thinly sliced (you can use less pork if you are using a lot of veggies)
1/2 medium onion, sliced (you can use the whole thing)
8 to 10 stalks of green onions, cut into 1 1/2" lengths (ours were pre chopped)
1 pound tofu, drained and cubed (we used the extra firm one)
1/3 c. low sodium soy sauce (we filled our 1/3 c. measuring cup about 2/3's full, then filled the rest of the cup with water...it was perfect for high blood pressure people like us)
2 1/2 T. natural sweetener or to taste (we used Xylitol, if you use Truvia, you may want to start off with less)
1 t. grated ginger
Combine sauce ingredients and set aside. Stir-fry pork and onions in a small amount of olive oil until pork is almost cooked through. Pour sauce over pork mixture and simmer for 5 minutes. Gently stir in tofu cubes until they are well coated and warmed up. Serve as is during Cruise or over quinoa, brown rice or red rice during Consolidation and Stabilization.
Add a cup of veggies like watercress, mushrooms, bamboo shoots, green beans, etc and no additional liquid.
Enjoy...we sure did!