Steamed Tofu with Scallions

Steamed Tofu with Scallions

This savory **Tofu and Pork Loin Stir-Fry** is a hearty, flavorful dish that combines tender pork, silky tofu, and crisp vegetables in a rich, umami-packed sauce. Key ingredients like **wood ear mushrooms**, **cucumber**, and **potato** add unique textures, while **star anise and scallions** infuse aromatic depth. The pork loin is marinated with **starch and seafood soy sauce** for extra tenderness, then stir-fried until perfectly juicy. Blanched tofu simmers gently in the sauce to absorb all the delicious flavors without breaking apart. A quick addition of cucumber and wood ear mushrooms at the end keeps them crisp and vibrant. Finished with **oyster sauce** and a touch of cornstarch for a glossy, thick coating, this dish is best served hot over steamed rice. Perfect for a comforting meal, this stir-fry balances savory, sweet, and earthy notes in every bite!

10 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
tofu
400g
🥩
pork loin
200g

The aromatics

🧅
cucumber
150g
🧅
potato
150g
🧅
wood ear mushrooms
50g

The sauce & seasonings

🧂
star anise
2 pieces
🧂
scallions
2 stalks
🧂
sunflower seed oil
2 tbsp
🧂
starch
1 tbsp
🧂
seafood soy sauce
2 tbsp

Instructions

1. Step 1

Step 1
Blanch the hard tofu in boiling water, then cool it down for later use.

2. Step 2

Step 2
Mix the pork loin with an appropriate amount of starch and seafood soy sauce, and set aside.

3. Step 3

Step 3
Cut the cucumber and potato into dices, and soak the wood ear mushrooms in water for later use.

4. Step 4

Step 4
Heat a wok with an appropriate amount of sunflower seed oil, add star anise and scallions, and stir-fry the pork loin until it is three-quarters cooked.

5. Step 5

Step 5
Add the potato starch mixture and stir-fry over high heat.

6. Step 6

Step 6
When the potatoes are half-cooked, add the tofu, an appropriate amount of water, and bring to a boil. Then, reduce the heat to low and simmer. Be careful not to stir the tofu too vigorously.

7. Step 7

Step 7
After about 10 minutes, when the sauce in the wok has thickened, add the cucumber. Be careful not to add it too early, or it will become overcooked. Do not add more water, but stir-fry gently and cover the wok to continue simmering over low heat.

8. Step 8

Step 8
After about 15 minutes, add the soaked wood ear mushrooms and an appropriate amount of seafood soy sauce. Stir-fry over high heat, and before serving, add an appropriate amount of salt and oyster sauce. For a thicker sauce, add a little cornstarch and cook over high heat to thicken.

9. Step 9

Step 9
Serve hot and enjoy with steamed rice.

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