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Amy Fujimotohttps://alohawithlove.com
I grew up in Hawaii and when I'm not traveling the islands, I write down my Mom's recipes, hike with Daisy the waddling rescue, work on my 200+ gallon aquaponics system, and dream about my future van conversion so I can do some more traveling.

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The steps for this recipe is similar to mabo tofu: put in all your ingredients, add some water, let it cook, then thicken it up with cornstarch. It’s easy and straightforward and this is a great way to really get into the Chinese-style of cooking. My favorite is to eat this with a bowl of hot rice because the juices soak into the rice and give it a rich flavor. The pork flavor also soaks into the tofu so if you’re trying to eat healthier and tofu doesn’t get you excited, give this dish a try.

Aloha with love,

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Chinese
Keyword: Pork, Tofu


  • Large fry pan


  • 2 cloves garlic Finely chopped.
  • 1 lbs ground pork
  • 2 tbsp shoyu Flavors the ground pork.
  • 1 tray medium-firm tofu 19 oz. Cut into large cubes (Mom cut 24).
  • ½ c water
  • 1 tbsp sriracha Or your favorite hot sauce.
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp brown sugar
  • 1 tbsp shoyu Flavors the stew.

Cornstarch thickener

  • 1 tbsp cornstarch
  • 2 tbsp water


  • Finely chop the garlic and cut the tofu into large, bite-sized cubes. Add oil to the pan and set the temperature to high. Add in the garlic and stir. When the garlic just begins to turn a light brown, add in the pork and stir. Try to break down the pork as much as possible.
    Start with the garlic and pork.
  • Add in shoyu when the pork is half brown, half red. Continue to stir to allow the pork fat to cook the shoyu. Adjust the heat between medium to medium-high.
    Break down the pork with your spatula to avoid it cooking in clumps.
  • Add all of the tofu to the pan when the overall color of the pork turns brown.
    Tofu can break easily so Mom usually uses medium-firm tofu. Stir gently.
  • Add water and stir gently to mix the water with all of the meat juices. Adjust temperature to high heat. Add sriracha, salt, pepper, brown sugar, and shoyu. Stir everything together until it is fully mixed..
    Cover the pan with the lid and leave it slightly open to let the steam out. When it begins to boil lower the heat to medium-low. Cook for another 8 – 10 minutes and stir every few minutes.
    The water will immediately cool the pan down so raise it to high heat.
  • Prepare the cornstarch and water mix. You can prepare this earlier, but make sure you mix it before you pour it into the pan as the cornstarch sinks to the bottom over time.
    Stir right before pouring in the cornstarch-water mix.
  • Remove the lid and slowly pour in half of the cornstarch-water mixture. Stir. Repeat with the remaining cornstarch-water mixture. Let this cook for another few minutes so that the cornstarch cooks completely. The juices should slightly thicken like a light gravy. As this cools, this will become even thicker.
    Slowly stir and cook for a few minutes to cook the cornstarch.
  • Turn off the stove and add in the green onions. Add in sesame seed oil and stir.
    As always with most Chinese dishes, green onions and a drop of sesame seed oil in the end.


  • You can use any hot sauce you’d like (or none at all). Mom has found that the sriracha flavoring matches well with the pork and brown sugar.
  • Shoyu is being put in twice: the first time is to flavor the pork. The second time is to flavor and add color to the dish.
Tried this recipe?Let us know how it was!


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Minced Pork Tofu