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Asian/Hawaiin | |
| One 14-ounce package firm tofu, chopped into 1/2-inch cubes Kosher salt 3/4 cup low-sodium chicken stock or water 1 tablespoon light brown sugar 1 tablespoon cornstarch 1 tablespoon toasted sesame oil 1 1/2 tablespoons soy sauce 2 tablespoons black bean garlic sauce 2 to 3 tablespoons gochujang (2 will be spicy, 3 will be really spicy) 1 tablespoon vegetable oil 1 pound ground pork 3 garlic cloves, finely chopped One 1-inch piece fresh ginger, peeled and finely chopped (about 2 tablespoons) 4 scallions, chopped, white and green parts separated 2 teaspoons ground Sichuan peppercorns (or 2 teaspoons ground black pepper and 1/2 teaspoon ground coriander) White rice, for serving | |
| Place the tofu in a medium bowl. Bring a kettle of water to a boil and pour over the tofu to cover. Season the water with salt as you would pasta water. Let sit while you prepare the other ingredients. In a spouted measuring cup, stir together the stock or water, brown sugar, cornstarch, sesame oil, soy sauce, black bean garlic sauce and gochujang and set aside. Heat a large skillet over medium-high heat. Add the vegetable oil. When the oil is hot, add the pork and season lightly with salt. Cook, stirring frequently and breaking up the pork, until it’s cooked through and brown and crispy on the edges, 5 to 10 minutes. Make a space in the center of the pan and add the garlic, ginger, scallion whites and Sichuan peppercorns (or ground black pepper and coriander). Let sizzle for a minute, then stir into the pork. Pour in the sauce mixture, making sure to get any cornstarch stuck to the bottom of the measuring cup. Bring to a boil, reduce to a simmer and cook until thickened, about 1 minute. Drain the tofu and stir gently into the sauce to coat. Bring to a boil and then reduce to a simmer just to incorporate, about 1 minute. Garnish with the scallion greens and serve over rice. | |
| You can substitute for the Tofu. Veggies, water chestnuts, peanuts, etc. | |
Unrated | |
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