If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
- 1.5 tablespoons peanut oil
- 1/3 pound ground pork
- 1 tablespoon garlic
- 2 teaspoons ginger
- 2 scallions
- 1 packet firm silken tofu
- 1 tablespoon chili garlic paste
- 3 teaspoons Tamari
- 1 teaspoon sesame oil
- 1 teaspoon white sugar
- 1 teaspoon corn starch
- 2 tablespoons cold water
- 1 cup jasmine rice
- Mince the garlic, ginger, and scallions to create as much surface area as possible.
- Combine the tamari, chili garlic paste, and sesame oil together to make a sauce. Set aside.
- Using a sharp knife, slice the tofu into 1/2'' cubes
- Using a metal wok, heat it up on a medium-high flame until the surface just begins to smoke.
- Add a 1/2 tablespoons of the peanut oil and brown the pork. Remove from the wok and clean the inside with a paper towel
- Over medium heat, add the remaining tablespoon of peanut oil. Add the garlic, ginger, and scallions to the oil making sure the garlic does not begin to brown
- When you begin to smell the aroma of the garlic, ginger, and scallions (about 10-20 seconds), add the tofu to the mixture. Carefully fold the cubes into the flavored oil, making sure not to break up the tofu
- Re-combine the browned pork with the tofu
- Add the chili garlic sauce to the wok and combine it evenly over the cubes. Sprinkle the sugar over the top of the mixture
- Let the tofu and pork cook together for 1 minute to help the flavors combine. In the meantime, stir the corn starch and cold water together in a small bowl
- Add the corn starch slurry to the wok and boil the sauce for 30 seconds
- Serve over jasmine rice. Add extra soy sauce to taste
The Underrated Pantry Hero
A love you never knew you had for Cracklin' Oat Bran.
Cereal = Dessert
A Carry-On Cocktail Kit
Recipe of the Day
The Daily Grind
A Shoo-In Salad