Oh my gosh, are you tired of the same tired weekday dinner routine? Me too! That’s why I’m so excited to share this incredible Pork With Dry Pressed Tofu And Green Beans Recipe with you because it comes together faster than you can decide what to stream tonight. Seriously, this is my go-to when I need big flavor in under 40 minutes.
What makes this dish rock, though? It’s the texture mash-up! You get the tender, juicy pork shoulder playing against that wonderfully firm, chewy texture of the dry pressed tofu. I remember first seeing that brick of tofu at the Asian market—it looked so dense! I was skeptical, wondering how it could taste good, but once you get it soaking up that marinade, wow! It completely changes the game for a simple stir-fry. You’re going to love this.
Why This Pork With Dry Pressed Tofu And Green Beans Recipe Works (E-E-A-T Focus)
This Pork With Dry Pressed Tofu And Green Beans Recipe is a staple in my rotation because it solves three classic weeknight dinner problems: flavor, speed, and texture. First off, we are talking about speed—from start to finish, we’re looking at about 40 minutes flat! That’s lightning fast for something this satisfying.
But the real reason it’s a winner is that wonderful mouthfeel. You get that soft, yielding tenderness from the pork shoulder, which immediately contrasts with the fantastic chewiness of the tofu. The savory, umami-rich marinade ties it all together beautifully. It’s a balanced dish, truly!
The Magic of Dry Pressed Tofu in This Pork With Dry Pressed Tofu And Green Beans Recipe
You absolutely have to use the dry pressed kind, trust me on this. It’s not like the soft, silken tofu you might use in soup, oh no. Dry pressed tofu brick is so dense it practically comes pre-squeezed! That density means when you throw it in the wok, it soaks up all that lovely marinade like a sponge but holds its shape perfectly. You won’t end up with mush floating in your sauce!
If you buy it and it still feels a little damp packaged, here’s a quick trick: just wrap the cubes in a few paper towels and give them a firm press between two cutting boards for just a minute before marinating. That extra squeeze of moisture removal ensures they get that perfect, slightly chewy, browned texture when stir-fried against the pork.
Gathering Your Ingredients for the Pork With Dry Pressed Tofu And Green Beans Recipe
Okay, let’s talk about what you need to grab from the pantry and fridge for this fantastic Pork With Dry Pressed Tofu And Green Beans Recipe. It’s short, which is the best part about quick stir-fries!
You’ll need about a pound of pork shoulder cut into bite-sized squares. Make sure your dry pressed tofu is also cubed up and ready to go. Don’t forget your green beans—trimmed, of course. The flavor foundation is built on ginger, garlic, and the beautiful dark and regular soy sauces—don’t skip the dark one; it gives it that gorgeous color!
Ingredient Substitutions for Your Pork With Dry Pressed Tofu And Green Beans Recipe
If pork shoulder isn’t your favorite cut today, don’t sweat it! You can totally swap it out for pork loin if you want something leaner, or maybe even pork belly if you’re feeling indulgent and want that extra fat rendering flavor. It works beautifully there, too.
Also, a quick note on saltiness: my recipe calls for two tablespoons of regular soy sauce, but you know how brands vary. Taste that marinade before you throw the pork in! If you use a super salty brand, cut back a tiny bit. It’s always easier to add saltiness later than try to take it away once it’s cooked, right?
Step-by-Step Instructions for the Pork With Dry Pressed Tofu And Green Beans Recipe
Alright, let’s get cooking! This is where the real alchemy happens, and it moves fast, so have everything chopped and ready to go before you even turn on the heat. First things first: we want that pork shoulder soaking up flavor. Get your pork pieces mixed in that bowl with the soy sauces, cooking wine, sugar, ginger, and garlic. Give it a good toss and just let it sit for at least 15 minutes while you do other small things. No longer than 30, though, because we don’t want the meat getting too mushy from the marinade.
Next, crank up your wok or skillet—it needs to get seriously hot! You’ll add your cooking oil, wait until it shimmers, and then carefully add that marinated pork. Stir-fry until everything is nicely browned on the outside. Now, toss in your dry pressed tofu cubes and stir just for about two minutes; you’re just trying to get some color on them and heat them through. Then add those green beans and give everything a quick stir so they mingle.
Time for liquid! Pour in that water or stock—this is what creates the sauce you’ll spoon over your rice later. Bring that mixture up to a nice simmer. Cover the whole thing up and let it go for about 10 to 15 minutes. This is the tenderizing time for the pork, and it lets those flavors marry perfectly. Once the sauce has reduced a little, it’s done! You can serve this right over some beautifully fluffy rice—you know, the kind that isn’t sticky because you avoided that one fatal mistake people make when brewing tea, which actually reminds me of not over-wetting your stir-fry!
Expert Tips for Mastering the Stir-Fry Technique in This Pork With Dry Pressed Tofu And Green Beans Recipe
Stir-frying isn’t just random banging around in a pan; it’s quick cooking with intent! The absolute biggest thing you *must* do is maintain high heat when you add the pork. If the pan cools down, the meat steams instead of searing, and nobody wants sad, pale pork, right?
Also, don’t overcrowd your wok! If you’re making a double batch, cook the pork in two separate loads. Overcrowding drops the pan temperature too fast. You want those vegetables to stay bright green and crisp-tender when you toss them in—a quick stir and they should be coated in the sauce. Finally, that simmering phase is key. Keep the lid on just long enough for the liquid to reduce to a glaze, not a soup. That rich, thick coating clinging to the pork and tofu? That’s the mark of a perfect Asian stir-fry!
Tips for Success with Your Pork With Dry Pressed Tofu And Green Beans Recipe
When that final product comes out of the wok, you want perfection, right? This recipe is pretty forgiving, but a few little checks on my part have always guaranteed success when I make this Pork With Dry Pressed Tofu And Green Beans Recipe.
First, before the pork meets the hot oil—and I mean *before*—blot the pieces dry with a paper towel. Any surface moisture on the pork shoulder will instantly drop your wok temperature and cause steaming instead of that crucial browning sear. I always pat mine down, even after marinating it briefly.
Second, if you don’t have a dedicated wok, don’t panic! Just grab the heaviest skillet you own. A heavy-bottomed pan holds heat much better. Cast iron is amazing for this kind of quick, high-heat cooking. Consistency in temperature is the secret weapon here.
My non-negotiable final step is tasting the sauce right before you pull it off the heat. Remember how we used soy sauce? Even with the marination, sometimes the green beans suck up more liquid than expected. I always taste a stray piece of pork and a bit of sauce. If it needs a tiny pinch of sugar for balance or a splash more liquid soy sauce for salt, now is the time to adjust it. This guarantees the flavor profile is exactly what *you* love!
Storage and Reheating Instructions for Leftover Pork With Dry Pressed Tofu And Green Beans Recipe
Okay, let’s be honest—sometimes the leftovers are even better the next day! Because this Pork With Dry Pressed Tofu And Green Beans Recipe is so flavor-packed, it holds up really well. But you have to store it correctly, or you’ll end up with mushy beans and dry pork, and we don’t want that tragedy happening in our kitchens!
The most important step is cooling it down fast. Don’t leave that big batch sitting on the counter cooling off for hours; microbial growth loves saucy meat and veggies! Once it’s just warm, transfer the leftovers into a shallow, airtight container. Shallow is key because flatter layers cool down much quicker than a deep tub of food. Pop it in the fridge!
When you’re ready for round two, skip the microwave if you can! Microwaves are great for speed, but they steam everything and turn those fabulous green beans sad and soft. I always reheat this stir-fry right back where it belongs: in a hot wok or large skillet.
A splash of water or stock—maybe a teaspoon or two—goes into the hot pan first. That little bit of liquid creates steam that helps gently warm the dish without drying out the pork. Toss everything over medium heat until it’s steaming hot all the way through. This quick stovetop reheat keeps that slight crispness on the beans and maintains the wonderful integrity of the dry pressed tofu. It tastes almost exactly like fresh!
Serving Suggestions for Your Flavorful Pork With Dry Pressed Tofu And Green Beans Recipe
You’ve made this incredible, savory, balanced stir-fry, and now you have to serve it up right! This Pork With Dry Pressed Tofu And Green Beans Recipe is designed to be the star of the plate, but it definitely needs a reliable supporting cast to catch all that delicious sauce.
The non-negotiable pairing, in my book, is rice. You need something neutral and fluffy to soak up every drop of that savory liquid that cooks down in the wok. Plain steamed white rice is perfect, but honestly, making some proper fluffy Basmati rice is just as fast if you use the right technique, and the aroma is divine alongside the ginger and garlic in the pork.
If you aren’t feeling rice, noodles are a beautiful, slurpable alternative. Thin egg noodles tossed lightly with a tiny bit of sesame oil work like a charm. They blend into the sauce so nicely.
Now, for that slightly unexpected side I mentioned? Since the main dish is already quite rich with pork and tofu, I sometimes serve it alongside a simple, slightly tart vegetable to cut through the richness. Think about a very quickly blanched and chilled cucumber salad dressed with rice vinegar, a pinch of sugar, and maybe some toasted sesame seeds. It’s cooling, crunchy, and it makes the whole meal feel lighter and brighter. It’s the perfect palate cleanser between bites of that hearty tofu and pork!
Variations on the Pork With Dry Pressed Tofu And Green Beans Recipe
One thing I absolutely adore about Asian cooking is how adaptable recipes are! While I stand by my original Pork With Dry Pressed Tofu And Green Beans Recipe, you shouldn’t feel locked into those exact ingredients every time you make it. Stir-frying is all about using what’s available and having fun!
If you happen to have some leftover mushrooms lurking in the fridge—cremini or shiitake work wonderfully—toss them in right after you add the green beans. They soak up the marinade like crazy and add a lovely earthy depth that pairs perfectly with the savory pork.
We already talked about swapping the pork shoulder for loin or belly, but let’s talk about boosting the heat! If you like things spicy, this dish handles spice level like a champ. Don’t be shy about adding some dried chili flakes right when you start that initial pork sear. You want the oil to infuse with that chili heat.
Alternatively, if you’re cooking for someone sensitive to heat, maybe swap out half the regular soy sauce for mushroom-flavored light soy sauce instead. It gives a similar depth without that peppery kick. Another fun idea is to incorporate some sliced carrots alongside the green beans for extra color and sweetness. You can really play around with whatever hardy vegetables you have on hand, as long as you remember to keep that gorgeous dry pressed tofu center stage!
Frequently Asked Questions About the Pork With Dry Pressed Tofu And Green Beans Recipe
Can I use regular firm tofu instead of dry pressed tofu?
That’s a great question many people ask when they see the term “dry pressed tofu”! You *can* use regular firm tofu, but you absolutely must press the water out of it first. If you don’t, regular firm tofu will just steam in the wok instead of developing that amazing, chewy texture we love. Press it for at least 30 minutes between weight and paper towels before cubing and marinating. The dry pressed kind is just a shortcut so you don’t have to press it yourself!
How can I adjust the spice level in this stir-fry?
This base Pork With Dry Pressed Tofu And Green Beans Recipe is savory, not spicy at all, which is perfect for customization! If you want to ramp up the heat, wait until you add your pork to the hot oil and toss in about half a teaspoon of dried red chili flakes right there. Let them sizzle for about 30 seconds until they look darker. That infuses the oil beautifully. If you want it truly spicy, a dash of Sriracha stirred in at the very end when you’re making the final sauce reduction works great too!
What’s the actual total time commitment for this dish?
The beauty of this recipe is how quick it is! The active prep time, which is mostly just chopping and mixing the marinade, is only about 15 minutes. The actual cooking—the stir-frying, simmering, and reducing—takes around 25 minutes. So, you’re looking at about 40 minutes total time, which is why it’s one of my top choices for busy evenings. It tastes like you spent way more time on it than you did!
My tofu texture wasn’t chewy; what went wrong?
If your tofu didn’t get that satisfying chewiness after you finished the Pork With Dry Pressed Tofu And Green Beans Recipe, it almost always comes down to moisture or heat. Either the tofu wasn’t pressed enough, meaning it released water into the wok and started steaming, or your wok wasn’t hot enough when you added it. Remember, we want a hard sear on that tofu. If you want to explore more amazing recipes, check out this list of amazing cocktail recipes even though we are focusing on savory food right now—sometimes you just need a great partner drink!
Estimated Nutritional Information for This Pork With Dry Pressed Tofu And Green Beans Recipe
Now, I have to give you the heads-up that this is just an *estimate*, you know? I’m a home cook, not a registered dietitian, so the actual numbers can wiggle a bit depending on the cut of pork shoulder you choose or how much soy sauce ends up clinging to your serving spoon!
But based on the standard measurements for this Pork With Dry Pressed Tofu And Green Beans Recipe, here’s what we are generally looking at for four generous servings. It’s actually quite a well-balanced, low-fat main course, which is a lovely surprise for a dish this hearty!
- Calories: About 350 per serving. Pretty reasonable for a satisfying dinner!
- Protein: We clock in around 32 grams, thanks mostly to that pork and tofu combo—that’s great for keeping you full!
- Fat: Around 20 grams total. A decent amount, but remember that’s spread across a rich cut of meat, which adds great flavor.
- Carbohydrates: Generally low, coming in around 10 grams. Most of that comes from the green beans and that tiny bit of sugar in the marinade.
So, while this delicious stir-fry is easy to make and tastes like something you’d order out, it keeps things surprisingly sensible on the plate. Just remember to factor in whatever you serve it with, like rice, if you’re tracking macros closely. Enjoy knowing you made something this flavorful from scratch!
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Pork with Dry Pressed Tofu and Green Beans
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple recipe featuring pork, dry pressed tofu, and green beans.
Ingredients
- 1 lb pork shoulder, cut into bite-sized pieces
- 8 oz dry pressed tofu, cubed
- 1 cup green beans, trimmed
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cooking wine
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 2 tablespoons cooking oil
- 1/2 cup water or stock
Instructions
- Marinate the pork pieces with soy sauce, dark soy sauce, cooking wine, sugar, ginger, and garlic for 15 minutes.
- Heat the cooking oil in a wok or large skillet over medium-high heat.
- Add the marinated pork and stir-fry until browned on all sides.
- Add the cubed dry pressed tofu to the wok and stir-fry for 2 minutes.
- Add the green beans and stir to combine.
- Pour in the water or stock. Bring the mixture to a simmer.
- Cover the wok and cook for 10-15 minutes, or until the pork is tender and the liquid has reduced slightly.
- Serve hot.
Notes
- You can substitute pork shoulder with pork belly or loin.
- Adjust the amount of soy sauce based on your preference for saltiness.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 32
- Cholesterol: 80
Keywords: pork, dry pressed tofu, green beans, stir-fry, Asian pork recipe