Thai Minced Pork & Egg Tofu Stir‑Fry

Ingredients

Ingredients

• 1 lb minced pork
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp cilantro powder
• 1 tbsp minced fresh garlic
• 2 tbsp vegetable oil
• 4 tbsp green onion (scallions), sliced
• 2 tbsp fresh cilantro leaves, chopped
• 14 oz egg tofu, cubed
• 1 tsp thai bird’s eye chili, sliced (optional)
• 1 tbsp lime juice
• 1 tsp fish sauce

Instructions

1. Heat vegetable oil in a wok over medium‑high heat.
2. Add minced fresh garlic and stir‑fry until fragrant, about 30 seconds.
3. Add minced pork, breaking it up with a spatula, and cook until no longer pink, 4–5 minutes.
4. Stir in oyster sauce, soy sauce, garlic powder, cilantro powder, fish sauce, and lime juice; toss to coat the pork evenly.
5. Add sliced green onions and chopped cilantro leaves; cook for another minute, stirring constantly.
6. Gently fold in cubed egg tofu and sliced chili (if using), heating just until the tofu is warmed through without breaking apart.
7. Taste and adjust seasoning with extra soy sauce or lime juice as desired.
8. Transfer to a serving plate, garnish with additional cilantro leaves, and serve immediately with steamed jasmine rice.

Notes

For a softer texture, use silken egg tofu; firm tofu holds up better during stir‑fry. Adjust chili amount to suit your heat tolerance.