Savory Pork and Braised Tofu Ribbons

If you’re on the hunt for a new weeknight dinner that is comforting, packed with flavor, and surprisingly simple to make, you’ve just found a true gem. This dish of savory braised tofu ribbons with ground pork is a masterclass in creating deep, satisfying flavor with minimal fuss. The magic lies in a simple braising technique that transforms humble ingredients into a rich and hearty meal. Ready in about an hour, with most of that time being hands-off, this recipe is perfect for cooks of all levels. Its savory, umami-forward taste is wonderfully addictive, and the unique, chewy texture of the tofu ribbons is something you’ll crave again and again. It’s an easy-to-love dish that feels both wholesome and special.

To get started, you’ll need just a handful of ingredients, many of which you may already have. The star of the show is dried tofu skin, an amazing ingredient that you can find in most Asian supermarkets or online.

For the Main Event:

• Ground Pork: About 1/2 pound (225g). You can easily substitute this with ground chicken, turkey, or even crumbled firm tofu for a vegetarian version.
• Dried Tofu Skin (Fuzhu): About 3.5 ounces (100g). These are sold as dried sticks or sheets. They are essentially the protein-rich film that forms on top of soy milk. Don’t be intimidated by them; they are incredibly easy to prepare and absorb flavor beautifully.
• Peanut Oil: 1 to 2 tablespoons. Any neutral cooking oil like canola, vegetable, or avocado oil works perfectly as a substitute.
• Water: About 1 to 1.5 cups (240-360ml), or enough to nearly cover the ingredients in the pan.
• Scallions: 2-3 stalks, finely chopped, for garnish. Also known as green onions.

For the Flavorful Sauce:

• Light Soy Sauce: 2 tablespoons. This is the primary source of salty, savory flavor. Use a standard or low-sodium version based on your preference.
• Oyster Sauce: 1 tablespoon. This adds a wonderful, complex umami flavor and a hint of sweetness, while also helping to thicken the sauce. For a vegetarian option, mushroom-based oyster sauce is a fantastic alternative.
• Salt: A pinch, or to taste. The soy sauce and oyster sauce are already salty, so you may not need much.

Ready to cook? This process is straightforward and comes together quickly once your ingredients are prepped. The key is preparing the tofu skin correctly, so let’s start there.

1. First, prepare the dried tofu skin. Place the sticks in a large bowl and cover them completely with warm water. Let them soak for about 30-45 minutes, or until they are fully rehydrated and pliable with no hard, dry spots in the center. Once soft, drain the water and cut the tofu skin into bite-sized pieces, about 2 inches long.
2. While the tofu skin soaks, you can get everything else ready. Heat the oil in a large skillet, wok, or braising pan over medium-high heat.
3. Add the ground pork to the hot pan. Use a spoon or spatula to break it up and cook, stirring occasionally, until the moisture has cooked off and the pork is nicely browned. This should take about 5-7 minutes.
4. Pour in the light soy sauce and oyster sauce, and add a small pinch of salt.
5. Stir everything together for about a minute, making sure the pork is evenly coated in the rich, glossy sauce. The kitchen will start to smell amazing right about now!
6. Add the rehydrated and chopped tofu skin to the skillet. Give it a good toss to gently coat it with the pork and sauce.
7. Pour in enough water to almost cover the ingredients. The tofu skin will absorb a lot of this liquid as it cooks.
8. Bring the mixture to a rolling boil, then reduce the heat to low, cover the skillet, and let it simmer gently for about 5 to 7 minutes. This braising step allows the tofu skin to become tender and soak up all that incredible flavor. Just before serving, turn off the heat and stir in the fresh, chopped scallions.
9. Your beautiful, savory dish is now ready to be enjoyed.
10. Serve hot, ideally over a bed of fluffy steamed rice to soak up every last drop of the delicious sauce.

The final dish is a true delight. The tofu ribbons, which started as brittle sticks, become wonderfully tender with a satisfying, slightly chewy bite. They act like a sponge, absorbing the savory and deeply flavorful sauce made from the pork, soy, and oyster sauce. The ground pork provides a hearty texture and richness that complements the tofu skin perfectly, while the fresh scallions sprinkled on top add a splash of color and a bright, oniony finish that cuts through the richness. This recipe is proof that you don’t need a long list of complicated ingredients to create a meal that is both comforting and incredibly delicious. I encourage you to give this a try; it might just become a new favorite in your dinner rotation. Let me know what you think in the comments below