Spicy Pork And Vegetable Tofu Recipes

TOFU AND PORK STIR-FRY

Steps:

• Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
• Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
• Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.

SPICY PORK AND VEGETABLE TOFU

Steps:

• Combine gochujang, hoisin sauce, ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Whisk sauce and set aside.
• Toss zucchini with salt in a large bowl. Let sit for 10 to 15 minutes to draw out the liquid. Drain in a colander, rinse, and let zucchini continue to drain.
• Cook pork in a pan over high heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add cayenne peppers and green onions; cook and stir for 1 minute. Reduce heat to medium. Stir in the sauce; simmer until bubbling, 1 to 2 minutes.
• Add tofu and the drained zucchini. Cook, stirring often, until zucchini is tender yet crisp to the bite, about 5 minutes. Turn off heat and stir in cilantro.

SPICY PORK AND VEGETABLE TOFU

Steps:

• Combine gochujang, hoisin sauce, ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Whisk sauce and set aside.
• Toss zucchini with salt in a large bowl. Let sit for 10 to 15 minutes to draw out the liquid. Drain in a colander, rinse, and let zucchini continue to drain.
• Cook pork in a pan over high heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add cayenne peppers and green onions; cook and stir for 1 minute. Reduce heat to medium. Stir in the sauce; simmer until bubbling, 1 to 2 minutes.
• Add tofu and the drained zucchini. Cook, stirring often, until zucchini is tender yet crisp to the bite, about 5 minutes. Turn off heat and stir in cilantro.

SPICY PORK TENDERLOIN WITH FRIED TOFU

Steps:

• Slant cut the pork tenderloin into thin slices.
• Combine pork slices, salt, Shaoxing wine, egg white, water, and cornstarch; then mix well.
• Divide the firm tofu in the middle, then cut into 0.5 in. thick triangles.
• Gently pond the white portion of the green garlic with the back of your knife first, then slant cut them into 1.5-2 in. segments.
• Take a small pot, pour the oil, stir-fry the pepper and dried chilies together on low heat for about 2-3 minutes, and then fry them until the aroma is fragrant, then place them on a cutting board and chop them with a knife for later use. Note: This step can also be done with a blender.
• Use a Chinese wok, pour oil, turn on medium-high heat, when the oil temperature reaches 250°F/120°C, add tofu, turn to low heat and fry for 3-5 minutes until golden brown, then remove the oil control.
• Stir-fry vegetables: Take a separate pot, turn on high heat, pour in pepper oil, chili oil, soybean sprouts, mushrooms, and green garlic, drizzle with Shaoxing cooking wine, stir quickly for about 1 minute, and put it out in a large bowl.
• In a separate pot pour pepper oil, chili oil, and spicy bean paste, stir-fry on medium heat for about 1 minute, continue to add minced garlic, minced ginger, drizzle Shaoxing cooking wine, stir-fry evenly, pour in chicken broth, light soy sauce. Mix the sugar and boil, add the meat slices and shake it with a spoon a few times, add the tofu, and finally the potato starch + water to thicken it.
• Pour the cooked meat slices into a large bowl containing the fried vegetables, put the chopped chili powder into the top middle of the bowl, and finally heat the oil (about 350°F/180°C) and pour it on. The chili powder is ready as well as the delicious boiled pork slices sprinkled with coriander.

SPICY PORK AND VEGETABLE TOFU

Steps:

• Combine gochujang, hoisin sauce, ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Whisk sauce and set aside.
• Toss zucchini with salt in a large bowl. Let sit for 10 to 15 minutes to draw out the liquid. Drain in a colander, rinse, and let zucchini continue to drain.
• Cook pork in a pan over high heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add cayenne peppers and green onions; cook and stir for 1 minute. Reduce heat to medium. Stir in the sauce; simmer until bubbling, 1 to 2 minutes.
• Add tofu and the drained zucchini. Cook, stirring often, until zucchini is tender yet crisp to the bite, about 5 minutes. Turn off heat and stir in cilantro.

SPICY PORK AND VEGETABLE TOFU

Steps:

• Combine gochujang, hoisin sauce, ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Whisk sauce and set aside.
• Toss zucchini with salt in a large bowl. Let sit for 10 to 15 minutes to draw out the liquid. Drain in a colander, rinse, and let zucchini continue to drain.
• Cook pork in a pan over high heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add cayenne peppers and green onions; cook and stir for 1 minute. Reduce heat to medium. Stir in the sauce; simmer until bubbling, 1 to 2 minutes.
• Add tofu and the drained zucchini. Cook, stirring often, until zucchini is tender yet crisp to the bite, about 5 minutes. Turn off heat and stir in cilantro.