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Pork Tofu with Watercress and Bean Sprouts

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Keani

Tofu and watercress are a great, flavorful combination, and a wholesome one, too! My teenage boys who don't like greens actually love this dish. Red chile garlic paste can be substituted for the ground black pepper.

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Nutrition

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  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 1876 mg
  • 75%

Based on a 2,000 calorie diet

Directions

  1. Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
  2. Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.
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Reviews

Rosemary L.
10
12/29/2009

I think the directions are incorrect. If you cook bean sprouts 10 min. they will be very overcooked, and no longer crunchy at all.

Kaleidoscopical
8
9/15/2010

This recipe is quite good, the only thing I added was a bit of sugar since the soy sauce was too salty but turned out great. Actually in asian cooking, we cook sprouts until it throughly cooked quite a bit, it would be soft but retain some of the crunchiness, the taste of it change but still good. The watercress have such a good aroma to it.

V.Naehu808
4
12/3/2012

I plugged in Pork and Watercress to see what came up, and your recipe was pretty close to mine, however I also add a little rice wine vinegar, mirin (sweetner) and small amount of sesame oil. I also added round onion, bok choy chinese cabbage along with the watercress and bean sprouts. In all the years I made this, my meat was sometimes a little on the tough side, by simmering in the sauce for 40 minutes per your instructions,before adding all the veggies, OMG!!!, IT WAS SOOO TENDER!! I now know what I was doing wrong all these years. Thank you sooooo much Keani. I love these types of recipes because they're inspiring and you can pretty much play with it. If I had shiitake mushrooms, they would have went in too. This is great over rice. Yummmy