Spicy Tofu Casserole With Pork Recipes

SPICY GARLIC TOFU STIR FRY

Steps:

• Heat the oil in your wok over medium heat. Stir in the garlic, and cook for about 30 seconds, or until the garlic begins to turn golden at the edges.
• Add the ground pork, and stir-fry until browned, about 1-2 minutes. Increase the heat to high, and add the shallots. Cook for 1-2 minutes, until the shallots begin to turn translucent.
• Stir in the Shaoxing wine, hoisin sauce and spicy bean paste, and cook for an additional 30 seconds.
• Add the chicken stock, white pepper, sugar, and sesame oil. Bring the sauce to a simmer. Mix the cornstarch slurry, and pour into the sauce. Simmer for 30 seconds, until the sauce has thickened.
• Gently stir in the tofu cubes, and allow it to simmer for 1-2 minutes, stirring often. Stir in the scallions, and serve.

SPICY BAKED MARINATED TOFU

Steps:

• Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
• Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
• Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread tofu onto a baking sheet in a single layer.
• Bake in preheated oven until slightly browned, 10 to 15 minutes.

MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)

Steps:

• Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
• Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
• Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

SPICY TOFU CASSEROLE WITH PORK

Steps:

• Heat the oil in a medium saucepan.
• Add the pork, garlic and onion and season with salt and pepepr.
• Cook over high heat, stirring occasionally, until the pork is no longer pink, about 4 minutes.
• Add the chili paste and cook, stirring, for 2 minutes.
• Add the stock and bring to a boil.
• Cover and cook over low heat for 15 minutes.
• Add the zucchini to the saucepan and cook over moderate heat until almost tender, about 2 minutes.
• Add the tofu and simmer for 2 minutes longer.
• Add the scallions and fresh chile and simmer for 1 minute longer.
• Ladle into bowls and serve with steamed white rice on the side.

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.

CAULIFLOWER & TOFU CASSEROLE

Steps:

• Preheat oven to 205°C/400°F.
• Boil cauliflower boil 10-15 minutes until very tender. Drain well and set aside.
• Heat 1 tablespoon of oil in a large pan, over medium-high heat, until hot but not smoking. Add mushrooms and cook, stirring occasionally, until water from mushrooms has evaporated (approximately 3 minutes).
• Add Recipe #369266 and cook another 2 minutes, stirring. Add salt and pepper to taste and remove from fire. Set aside (but keep it warm).
• Heat remaining oil in another pan, over medium-high heat. Add onion and cook until transparent (approximately 3 minutes). Add tofu and cook another 2-3 minutes, stirring, until cubes are beginning to colour.
• Add tomatoes, tomato paste, Worcestershire sauce and broth. Add frozen peas and mushrooms. Pursue cooking another 4-5 minutes. Add salt and pepper to taste.
• Remover from fire and pour in a large baking dish.
• Heat butter and part of the milk in the microwave until very hot. Add to cauliflower and mash, until consistence is creamy. Add more milk if necessary. Add salt and pepper to taste.
• Cover tofu mixture with cauliflower puree, spreading evenly over top.
• Bake in the centre of the oven 25-30 minutes until top starts to brown.
• Remove from oven. Switch oven temperature to "broil" and add cheese over top of casserole. Return to oven. Watching carefully (this can go quickly), bake until cheese is bubbly and turning brown. Serve.