Saturday, March 14, 2015

Pork and Tofu Stir-Fry With Scallions


If you like Ma Pao tofu, a Chinese dish with ground pork and tofu, you will like this.  The key to this subtler version is mellow white Japanese miso.  I was able to find this ingredient at our local Lund's grocery store.  If you are using traditional miso, you might want to use less.  I also use Thai red curry paste, instead of the Korean red pepper paste originally specified, because it is easier to find.

The dish comes together quickly, in about 30 minutes, so start making the rice first so that everything will be ready at the same time.

Pork and Tofu Stir-Fry With Scallions
Adapted from a recipe by Hooni Kim
Serves 5

2 tablespoons vegetable oil
1 pound ground pork
Kosher salt and freshly ground black pepper
1½ tablespoons minced garlic
1½ teaspoons minced ginger
1 medium onion, finely diced
2 Tblsps Japanese white miso
1-2 Tblsp Thai Red Curry paste (I use Thai Kitchen brand)
1 cup low-sodium chicken stock
1 Tblsp dark sesame oil
1 pounds firm tofu, broken into large pieces
3 green onions (scallions), white and light green portions only, thinly sliced
Cooked white rice, for serving

 Heat vegetable oil in a wok or large heavy sauté pan over medium-high heat. Once hot, add pork and season with a pinch each of salt and pepper. Stir-fry until lightly browned, chopping with a spoon to break the meat into small bits, about 3 minutes.

Stir in garlic, ginger and onions. Stir-fry until pork colors, about 4 minutes more.

Stir in miso, red curry paste, chicken stock and sesame oil. Simmer until meat cooks through and stock thickens slightly, about 5 minutes. Stir in tofu and simmer until it absorbs the flavors of the other ingredients, about 7 minutes. Adjust seasoning as needed.

Garnish with green onions and serve over cooked white rice.

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