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- 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
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
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