I love learning my mother and my grandmother’s home style Chinese recipes – they’re the foods I crave that I just can’t seem to get anywhere else. This pork tenderloin with silken tofu and crunch green beans is one of my all-time favourites that never disappoints, and always leaves me feeling extra grateful that I got to eat this so often growing up.
One of my least favourite parts about cooking stir-fry is all the prep that goes into the different components, which is why I especially love this recipe – all you need to do is slice the pork and snap the ends off the green beans and you’re ready to go! The tofu melts right into the sauce, so no need to slice or prep it in advance either, making this dish perfect for a weeknight meal.
PRO TIP: The key to this recipe is the dark soya sauce – not only is the flavour amazing, but it lends a deep, rich colour to the stir fry which makes it visually really appealing. You can get dark soya at most grocery stores (I prefer the Pearl River brand because this is the kind I grew up having).
- 1 pork tenderloin, sliced into thin pieces
- 1 package silken tofu
- 3 cups green beans with ends trimmed
- 1 tablespoon dark soya sauce
- 3 cloves garlic, minced
- 3 green onions, chopped
- 2 tablespoon fresh grated ginger
- 1 teaspoon sugar
- 1 tablespoon corn starch
- 2 tablespoon dark soya sauce
- 2 tablespoon light soya sauce
- Marinate the pork with garlic, green onions, ginger, sugar, corn starch and 2 tables dark soya sauce for about an hour (minimum 15 mins).
- Drizzle a little oil into a large wok or pan over medium heat, and add in marinated meat.
- Once meat is cooked through, add in the silken tofu, stirring it around to break it up. Cook together for a few minutes, and then set aside on a clean plate.
- Using the same wok, add in a little more oil and the green beans. Drizzle with dark soya and toss constantly so that the soya doesn’t burn at the bottom of the pan.
- Once the green beans are cooked but still a little crunchy, add in the tofu and pork and let simmer for a few more minutes.
- Serve over steamed rice, with a little sambal oelek if you like some heat.