Microwaved Chinese Tofu with Pork

    (6)
    30 minutes

    Easy microwaved tofu that is quick to make but tastes and looks great.


    9 people made this

    Ingredients
    Serves: 2 

    • 185g pork mince
    • 1 teaspoon soy sauce
    • 1 teaspoon sesame oil
    • 1/2 teaspoon white sugar
    • 1 teaspoon cornflour
    • 1 pinch ground black pepper
    • 1 pinch chilli flakes
    • 420g tofu, drained
    • 1 spring onion, sliced
    • 1 tablespoon carrots, diced
    • 1 chilli, diced

    Directions
    Preparation:15min  ›  Cook:5min  ›  Extra time:10min marinating  ›  Ready in:30min 

    1. In a bowl mix the pork mince with the soy sauce, sesame oil, sugar, cornflour, black pepper and chilli flakes. Marinate at least 10 minutes.
    2. Place the tofu in a microwave-safe dish. Place the pork over the tofu. Discard any remaining marinade. Top with spring onion, carrot and chilli. Cover with microwave-safe plastic wrap. Cut a small slit in the plastic wrap to vent steam.
    3. Cook 5 minutes on High in the microwave or until vegetables are tender and pork is cooked to desired doneness.

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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (5)

    by
    9

    This was very tasty. I found it when looking for something to make as part as the South Beach diet. Low carbs, excellent flavor. I cooked it over a bed of cabbage and rice wine vinegar, and the steam was able to cook all the ingredients. If you cut the tofu into squares, it makes pretty servings, ready to eat.  -  22 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    8

    great recipe I added a beaten egg to the pork mixture for extra flavour.  -  29 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    5

    I wanted to like this more than I did. Maybe if I hadn't made "Chinese Style Ground Pork & Tofu" the same time, I would have. I did mine in a pan, not microwave. I made more sauce, but that wasn't the problem. It's not bad, just tastes like Americanized Chinese. Also, used reduced fat ground pork & it was a good choice.  -  18 Apr 2011  (Review from Allrecipes USA and Canada)

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