Curry minced pork with tofu and mushrooms
Tender minced pork, earthy mushrooms, and soft tofu simmered in a rich, golden Japanese curry sauce. A comforting and savory dish with satisfying textures.
Prep
10 mins
Cook
15 mins
Total
25 mins
Ingredients
- 1lbGround pork
- 2tspoil (omit if pork is fat)
- 1tbspcooking wine
- 4ozMushroom, sliced
- 19ozTofu, cut into 1/2 inch cubes
- 27gJapanese golden curry
Optional
- 1tspminced ginger
Instructions
- 01
Heat a large skillet over medium-high heat. Add the oil, and once it shimmers, add the ground pork, a generous pinch of salt, and cooking wine. Break up the pork with a spatula, spread it into a single layer, and cook undisturbed until browned on the bottom, about 3 minutes. Add minced ginger, if use.
- 02
Stir and push the pork to one side of the skillet. Add the cube of tofu, season lightly with salt, and cook, stirring occasionally, for about 2 minutes. Add the mushroom, then stir to combine all ingredients and continue to cook for about 3 minutes more.
- 03
Add the roux brick. Stir, breaking up the bricks until they melt into a bubbling sauce. Add water spoon by spoon as needed. Cover, lower the heat to low, and simmer, stirring occasionally, about 5 minutes. If the sauce becomes too dry, gradually add more water, one tablespoon at a time, to reach the desired consistency.
- 04
Serve over cooked rice, udon, or lo mein noodles.