Savory Ginger/Basil Pork with Tofu

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 492.6
  • Total Fat: 26.3 g
  • Cholesterol: 89.6 mg
  • Sodium: 1,537.4 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 11.1 g
  • Protein: 59.0 g

View full nutritional breakdown of Savory Ginger/Basil Pork with Tofu calories by ingredient
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Asian-Style Pork Loin and Tofu, seasoned with ginger, garlic, basil, and lime Asian-Style Pork Loin and Tofu, seasoned with ginger, garlic, basil, and lime
Number of Servings: 3



    * Pork Tenderloin, 12 oz
    * Tofu (firm), 14 oz
    * Chinese Eggplant, 3 cups (pieces)
    * Cabbage, fresh, 3 cups (shredded)
    * Ginger Root, .5 cup slices (1" matchsticks)
    * Lime Juice, .25 cup
    * Soy Sauce, .25 cup
    * Water, tap, 1.5 cup
    * Garlic, 2 cloves (minced)
    * Basil, 1 tbsp (dried, crushed leaves)
    * Flour, white, 3 tbsp
    * Canola Oil, 1 tbsp


PREPARATION - - - - - - -

Drain tofu, split cross-wise (down middle of main plane to form two slabs - do not separate...just cut and leaves pieces together). Press tofu to drain (I place between tow plates with a weight on top for about 20 minutes, periodically pouring off liquids). Once pressing is complete, cut tofu lengthwise and crosswise into cubes (I find that a standard block of tofu takes 3 cuts lengthwise and 4 crosswise for the desired result). Separate cubes.

Cut 2 pork tenderloin chops into strips (about 1/4 inch wide).

Rinse, peel, and chop 2 Chinese eggplants - cut lengthwise and chop into 1 inch wide pieces.

Cut cabbage wedge from head (about 1/4 from a small head - adjust as needed...the cabbage is not a major calorie contributor), and slice lengthwise into strips (about 1/8-1/4 inch wide).

Rinse and chop ginger root into matchsticks (about 1/8 inch cross-section).

Peel and mince 2 cloves of fresh garlic.

Mix lime juice, soy sauce, basil, and 1 cup water.

In a separate container mix 1/2 cup warm water with flour, stirring to distribute flour completely.

COOKING - - - - - - -

Place a large saucepan over medium high heat. Once hot, add oil and lightly sear pork loin strips. Once pork is seared, drain all oil and rendered fats, reserving for reuse. Set pork aside and return pan to heat.

Place reserved oil and fats into pan and add tofu, turning to brown lightly on all faces. Once browned, remove tofu (I scoop with a slotted spoon and set aside with pork).

Add cabbage, eggplant, garlic, and ginger to saucepan and turn to coat thoroughly with oil. Cover and allow to sautee over (medium-)high heat for 5 minutes, turning about half-way through interval.

Reduce heat to medium-low. Add tofu and pork to saucepan. Pour seasoning liquid (not flour-water) into pan and simmer covered for about 10 minutes, stirring a few times.

Raise heat to medium and add flour-water to pan. Stir and turn ingredients until sauce has desired thickness (usually take me about 3-4 minutes to obtain a medium-thick consistency - take care to scrape bottom of pan during turning to avoid scorching the sauce).

Makes 3 servings - about 2 cups per serving.

NOTE: this can be served over white rice - if used that way, reduce serving to 1 cup and use 1 cup of rice. As usual with Asian cuisine...HEAT (spicy) is always an option - this could be done by additional ingredients, e.g., ground cayenne, during cooking, or (as me 'n' the missus do) the addition of red pepper flakes at table.

Number of Servings: 3

Recipe submitted by SparkPeople user RICHARDHARRISON.

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