Pork & Tofu Stirfry

by Michele Pesula Kuegler | February 26th, 2009 | Healthy Cooking, Main Dishes, Recipes

pork-tofu-stirfryThe diverse range of foods that our children like and dislike amazes me.  There are some foods that typically aren’t kid favorites, that some of our kids like, such as sushi, crab, and brussel sprouts.  Then there are foods that many kids like that aren’t enjoyed by all of ours, like oatmeal, blueberries, and grilled cheese sandwiches.

Of course, with four kids you get more diversity.  Even with that in mind, every once in a while one of the four surprises me with a request for a certain food.  A few weeks ago, the surprise factor was attributed to our 11 year old daughter.  We made stirfried chicken, and she wanted to know if we had any baby corn for the dish, as she stated really liked it.  Sadly for her, we had none.

So, when we were grocery shopping this week, my husband saw a can of baby corn and added it to our grocery cart.  When we told her that we had bought this vegie, she was excited. Last night we made stirfry, using the baby corn, and it was a hit, with all of the kids in attendance.  Yet another bit of amazement as a parent, serving a vegie-filled stirfry and pleasing a group of kids.

Pork & Tofu Stirfry


  1. olive oil
  2. 1 lb. boneless pork sirloin, cubed
  3. salt & pepper
  4. 4 carrots, peeled and sliced
  5. 4 celery stalks, sliced
  6. 10 shiitake mushrooms, sliced
  7. 4 scallions, sliced
  8. 1/4 lb. snow peas
  9. 15 oz. can baby corn, drained and cut in half
  10. 6 oz. can water chestnuts, drained
  11. 8 oz. tofu, cubed
  12. 1 Tb. cornstarch
  13. 1/4 cup soy sauce
  14. 2 Tb. orange juice
  15. 1 tsp. garlic powder
  16. 1/2 tsp. ground ginger
  1. Heat a large frying pan or wok over medium heat, and add 1 – 2 tablespoons olive oil. Add pork, season with salt and pepper, and cook for 5 – 6 minutes, or until fully cooked.
  2. Transfer pork to a separate dish.
  3. Pour an additional tablespoon of oil into pan, and add carrots.
  4. Cook for 2 or 3 minutes, then add celery, mushrooms, scallions, and peas. Cook for 2 minutes, stirring frequently. Add corn, water chestnuts, and tofu, and cook for another 2 minutes.
  5. While the vegetables are cooking, combine cornstarch, soy sauce, orange juice, garlic, and ginger in a small bowl, and whisk well.
  6. Add cooked pork and sauce to vegetables, and heat through, stirring continuously for 2 minutes.
  7. Serve immediately with plain or coconut rice.
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  1. RecipeGirl says:

    I have a kid that will eat unusual things like sushi, artichokes, asparagus, hummus… those little baby corns are a great idea to throw in a stir fry for kids. Mine might go for it! Nice recipe 🙂

  2. shimumsy says:

    this looks good and easy to make. i love stir fry but i never used orange juice on it. it’s something that i must try one of these days. thanks for the recipe.

  3. This is an interesting combination for a stir fry. I will give a try sometime 🙂

    Ms Recipe

  4. bayu says:

    delicious really

  5. […] sister site, Tasty Thoughts, recently published a recipe for a Pork & Tofu Stirfry that was very simple to make and enjoyed by kids and adults alike.  Filled with an assortment of […]

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