Pork Tofu with Watercress and Bean Sprouts

Rating: 3.17 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

By Keani
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
244.7 calories; 27.2 g protein; 6.5 g carbohydrates; 55.2 mg cholesterol; 1875.9 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Kaleidoscopical
Rating: 4 stars
09/15/2010
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. Read More
Helpful
(8)

Most helpful critical review

Rosemary L.
Rating: 3 stars
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. Read More
Helpful
(11)
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Kaleidoscopical
Rating: 4 stars
09/15/2010
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. Read More
Helpful
(8)
Rosemary L.
Rating: 3 stars
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. Read More
Helpful
(11)
Kaleidoscopical
Rating: 4 stars
09/15/2010
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. Read More
Helpful
(8)
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V.Naehu808
Rating: 4 stars
12/03/2012
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 Read More
Helpful
(7)
Mrs.Gap
Rating: 3 stars
01/07/2012
This recipe was okay but too salty from the soy sauce. I think next time I'll add some brown sugar. Read More
Helpful
(1)
Marie
Rating: 1 stars
10/21/2015
Recipe too salty. Cut way back on the soy sauce. Added some sugar and sesame seed oil Read More
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