Pork Tofu Squash – is it a soup, a stew, or something else altogether? My father told me this reminds him of something his mother used to cook them when he was young. He would see it at the grocery store as hyotan, opo, or long squash, but wouldn’t buy it because he didn’t know how to cook it. Now he knows what to do with hyotan squash aka opo squash or long squash!
I don’t know how this dish was created. It’s possible that my husband brought home the squash from the store thinking that I knew how to cook it, and then I cooked it as how I would cook the local Hawaii-Japanese version of Pork Tofu. Instead of sliced pork belly or pork loin with won bok cabbage (aka napa cabbage) and lots of tofu, it’s a little healthier with lean ground pork and this hyotan squash. I’ve been making it for years now and it is a huge hit with my family. This will probably be the dish that my son requests when he is a college student visiting home!
What is hyotan squash?
Hyotan (calabash) squash is a long squash known as bottle gourd. It’s hard on the outside; not as hard as a pumpkin or butternut squash, but definitely not soft like zucchini. some people like to peel the outer layer of skin off the squash before cooking. Just make sure you don’t over cook it if you opt to peel the skin or it will get mushy. It soaks up whatever sauce you are cooking it in like a sponge, making it great to add in many different cuisines.
It can grow all year long in Hawaii because of the climate. This means I am making Pork Tofu Squash about once a month for my family.
Calabash Squash Health Benefits
Calabash squash, also known as opo squash or hyotan squash or long squash, is very low in calorie so it can be a great addition to your diet if you are concerned about weight loss. The fiber in this quash can also help with keeping you full and with digestion.
In addition, this squash has a good amount of Potassium, water, and antioxidants. This overall helps with controlling blood pressure, keeping cholesterol levels down, and can even possibly help with controlling diabetes. There are so many good reasons to give this squash a try if you can find this in your grocery store or farmer’s market!
What makes this dish taste so great?
There is a delicious umami flavor that comes together in this dish. Mixing soy sauce (shoyu), rice vinegar, and palm sugar in the right amounts creates this delicious sweet, savory, slightly sour combination that just awakens your taste buds. You can use the recipe for the sauce with other vegetables and meats, but you might have to taste and slightly adjust the amounts because each ingredient will give it’s own unique flavor.
My favorite soy sauce is Kikkoman Soy Sauce. It’s very economical if your local warehouse club stocks it.
Looking for other cozy and satisfying recipes to keep you warm? These dinner recipes will be sure to keep your family coming back for seconds.
Pork Tofu Squash
Equipment
- 1 chef's knife
- 1 large cutting board
- 1 5-quart pot
Ingredients
- 2 tbsp canola oil or olive oil
- 1 onion diced
- ½ lb ground pork
- 2 lbs long squash (opo squash, hyotan squash) diced into ¼-inch cubes, green parts separated from white parts
- ⅔ cup soy sauce
- 4 ½ cups water
- ¼ cup palm sugar packed
- 2 tbsp rice wine vinegar
- 16 ounces firm tofu cut into cubes
Instructions
- Heat pan on medium high heat for 30 seconds. Add 2 tbsp canola oil to pan and heat for another 30 seconds. Add 1 onion to pan and cook for 2 to 3 minutes until translucent.
- Add ½ lb ground pork to pan and cook for 1 minute to 90 seconds. (If you are not using extra lean ground pork, drain the pork and onions in a bowl lined with several paper towels to remove the excess fat. Once drained, return pork and onions to pan.)
- Turn heat up to high and add green parts of the squash, ⅔ cup soy sauce, 4 ½ cups water, ¼ cup palm sugar, and 2 tbsp rice wine vinegar to the pan. Stir to combine and cover until it comes to a boil (it will take about 4 to 5 minutes to come to a boil).
- Once boiling, cook on high with the cover on, stirring occasionally, until the green parts of the squash starts to soften. This will take about 10 to 12 minutes.
- Add the white parts of the squash, stir, and cook covered on high for another 7 to 10 minutes, stirring occasionally.
- Add the cut 16 ounces firm tofuand cook for another minute until the tofu is warmed through.
