Tofu with Spicy Pork and Snow Peas recipe
|Prep time||20 minutes|
|Cook time||10 minutes|
|Total time||30 minutes|
|Meal type||Main Dish|
|Allergy list||Soy, Wheat|
|Description||Large cubes of tofu are the perfect addition to this gingery pork and snow pea stiy-fry. The bland soybean curd takes on the spicy character of the dish. Serve with steamed rice.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 1 cup chicken stock
- 1/3 cup soy sauce
- ¼ teaspoon sugar
- 1 tablespoon corn starch (or corn flour)
- 1 ½ tablespoons water
- 3 tablespoons cooking oil
- 5 cloves garlic (minced)
- 1 ½ tablespoons grated ginger
- 1 small onion
- ½ teaspoon dried red pepper flakes
- 0.8lb pork mince
- ¼ teaspoon salt
- 6oz snow peas (or mangetout. Cut into 1/2-in pieces)
- 1.5lb firm tofu (cut into 2-in cubes)
- ¾ teaspoon asian sesame oil
- 3 spring onions (thinly sliced)
In a small bowl combine the stock, soy sauce and sugar.
In another small bowl combine the cornstarch and water.
In a wok or large frying pan heat the oil over moderately high heat.
Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
Add the onion and red pepper flakes and sty-fry for one minute.
Increase the heat to high and add the pork and salt.
Stir-fry, breaking the meat into small bits with a metal spatula or spoon, until the meat is no longer pink, about 3 minutes.
Add the stock mixture and bring to a boil.
Reduce the heat to moderately high and add the snow peas and tofu.
Simmer, stirring gently, until the tofu is heated through, about 3 minutes.
Stir the cornstarch mixture and add it to the pan.
Simmer until thickened.
Stir in the sesame oil.
Sprinkle on the spring onions while serving.
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