Spicy Tofu with Pork

By • May 7, 2010 • 7 Comments

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Serves 2-3

  • 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
  1. Mince the garlic, ginger, and scallions to create as much surface area as possible.
  2. Combine the tamari, chili garlic paste, and sesame oil together to make a sauce. Set aside.
  3. Using a sharp knife, slice the tofu into 1/2'' cubes
  4. Using a metal wok, heat it up on a medium-high flame until the surface just begins to smoke.
  5. 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
  6. 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
  7. 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
  8. Re-combine the browned pork with the tofu
  9. Add the chili garlic sauce to the wok and combine it evenly over the cubes. Sprinkle the sugar over the top of the mixture
  10. 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
  11. Add the corn starch slurry to the wok and boil the sauce for 30 seconds
  12. Serve over jasmine rice. Add extra soy sauce to taste
Jump to Comments (7)

Tags: Asian, dinner for two, serves a crowd, simple

Comments (7) Questions (0)

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3 months ago LULULAND

I JUST MADE THIS AND DIDN'T REALIZE UNTIL HALF WAY FINISHED, THAT I ADDED A FULL POUND OF GROUND PORK. WELL, I JUST ADDED MORE SAUSE AND IT WAS GREAT. USED SOY SAUSE, AND GRAPE SEED OIL, IT WAS ALL I HAD IN THE PANTRY.

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about 3 years ago oishii desu

PS, I've found I can get the kids to eat it (and me too) if I chop the firm tofu down to tiny pieces - it reduces "blech" factor for kids (and grown ups) on the tofu pasty-ness. My kids will scarf it down now, but when the chunks were large, no dice.

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about 3 years ago oishii desu

Is this mabo dofu?

Stringio

over 2 years ago molls to the wall

It has a lot of the same textures and notes, minus the black bean garlic sauce, which is why I'm putting this in the regular rotation. I LOVE mabo dofu but my boyfriend isn't a fan of the black bean sauce. He really dug this. Worked really well with Baby Bok Choy with Ginger and Garlic: http://food52.com/recipes...

Monkeys

over 4 years ago monkeymom

We love that brand too...tend to buy the chili black bean sauce version but will double check to try the garlic sauce one. We also like the Yang Sing "delightfully hot" brand too. I'm going to look for the Kadoya sesame oil! Thank you!

Monkeys

over 4 years ago monkeymom

Yum! We love this dish! What brand of chili sauce do you recommend?

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over 4 years ago Robinho

I'm glad you asked! There is one brand of chili garlic sauce that rises above all the rest. When you need the best, go for Lee Kum Kee. Nothing else even compares. I have also found that Kadoya brand, although a bit pricey, is the most flavorful sesame oil I have come across.