Thursday, October 28, 2021

Delicious Stewed Pork Ribs With Mushrooms and Tofu

These delicious stewed pork ribs with mushrooms and tofu are the kind of meal that your body begs you to cook on a Sunday night after an outdoorsy weekend. I recommend serving them with some steamed rice. The meat is literally falling off the bone after being stewed, and it’s topped with the favorite protein in my family, tofu, along with mouthwatering mushrooms that are rich in B vitamins, which play an important role in your body’s nervous system. Enjoy your night in!



2 servings

Prep time

40 Minutes

Cooking time

40 Minutes

To prepare the tofu


  • Tofu (firm variety) – 12 ounces (360 g)

  • Salt – 1 tsp

  • Water – 5 cups


  • Cut tofu into rectangular-shaped pieces.
  • Put water in pot and add salt.
  • Add in tofu to boil for 5 minutes (to soften and get rid of soy bean smell).
  • Take out and put aside.

To prepare the pork ribs


  • Pork ribs – 2 pounds (1 kg)

  • Flour – ¼ cup (50 g)

  • Star anise – 3

  • Ginger (sliced) – 3

  • Spring onion (stalk) – 1

  • Cooking wine – 2 tbsp

  • Water – 4 cups


  • Add flour with a bit of water and thoroughly mix with pork ribs (to get rid of smell).
  • Rinse pork ribs with water till no more flour is washed off.
  • Put ribs in pot. Add in 4 cups of water and all remaining ingredients.
  • Boil for 2 minutes, take out, rinse ribs in water again, and put aside. 

To prepare the sauce


  • Soy sauce – 2 tbsp

  • Dark soy sauce – 2 tbsp

  • Salt – ½ tsp


  • Mix all ingredients together.

To prepare the final dish


  • Mushrooms (sliced) – 10

  • Pandan leaves – 6

  • Coconut sugar – 2 tbsp (25 g)

  • Coconut oil – 2 tbsp

  • Fried shallot – 2 tbsp

  • Desiccated coconut ½ cup
    (Using medium heat, dry-fry till light brown)

  • Star anise – 4

  • Water – 2 cups

  • Ginger – 2 slices

  • Cornstarch – 1 tbsp mixed with 2 tbsp of water


  • Put coconut oil in wok. Add in coconut sugar and fry till sugar is melted.
  • Stir in pork ribs and ginger.
  • Add in 2 cups of water, star anise, and pandan leaves.
  • When it is boiling, add in sauce, mushrooms, shallots, and tofu.
  • Once it is boiling again, turn the heat down to between low and medium and cook for 40 minutes.
  • Stir in cornstarch plus water to thicken.
  • Lastly, stir in the fried desiccated coconut.
  • Take out and serve.

Follow us on Twitter or Facebook

Jenny Low
Jenny is from Malaysia but lives in beautiful Melbourne Australia. When she isn't cooking up a storm in the kitchen, she enjoys spending the time to nurture her garden.

Subscribe to our newsletter


Fossils Reveal Humans Were a Greater Threat Than Climate Change

Researchers from the University of Florida have pulled almost 100 fossils from a flooded cave in the Bahamas, and...

More Articles Like This