Spicy bean curd
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Medium-firm tofu |
| 1 | teaspoon | Soy sauce and dry sherry |
| 1 | teaspoon | Sweet bean sauce or hoisin sauce |
| ¼ | pounds | Ground pork |
| 3 | tablespoons | Salad oil |
| 1 | teaspoon | Minced fresh ginger |
| 2 | teaspoons | Minced garlic |
| 2 | teaspoons | Hot bean sauce or 2 small dried chiles |
| ¾ | cup | Water |
| 2 | tablespoons | Soy sauce |
| 2 | Green onions, thinly sliced | |
| 2 | tablespoons | Each water and cornstarch |
Directions
A fiery sauce coats cubes of delicate tofu in this succulent stir-fry. To balance it's zestiness and soothe your palate, serve with hot cooked rice. Cut tofu into ½ inch cubes; place in a colander and let drain for 15 minutes. In a bowl, blend the 1 tsp soy, sherry, and sweet bean sauce; add pork and stir to coat. Stir in 1 tsp of the oil; let stand for 15 minutes. Heat a wok or wide frying pan over high heat. When pan is hot, add remaining oil. When oil begins to heat, add ginger and garlic. Stir once, then add pork and stir-fry until meat is no longer pink (about 2 minutes). Stir in hot bean sauce. Add tofu, the ¾ cup of water, and the 2 Tbs soy. Cook for 3 minutes; then add onions. Stir together the water and cornstarch; pour into pan and cook, stirring, until sauce boils and thickens. Makes 2 to 3 servings.
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