Tofu with Spicy Pork and Snow Peas
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| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Total time | 30 minutes |
| Allergy | Soy, Tree Nuts |
| Meal type | Main Dish |
| Region | Asian |
| From book | Quick from Scratch: Real Food for Busy Weeknights |
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.
Ingredients
- 1 cup chicken stock
- 1/3 cup soy sauce
- 1/4 teaspoon sugar
- 1 tablespoon corn starch/flour
- 1 1/2 tablespoon water
- 3 tablespoons cooking oil
- 5 cloves garlic (minced)
- 1 1/2 tablespoon grated ginger
- 1 Small onion
- 1/2 teaspoon dried red pepper flakes
- 3/4lb pork mince
- 1/4 teaspoon salt
- 6oz snow peas/mangetout (cut into 1/2-in pieces)
- 1 1/2lb firm tofu (cut into 2-in cubes)
- 3/4 teaspoons Asian sesame oil
- 3 spring onions (thinly sliced)
Directions
| 1. | In a small bowl combine the stock, soy sauce and sugar. In another small bowl combine the cornstarch and water. |
| 2. | 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. |
| 3. | 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. |
Note
- Substitute turkey mince for the pork.
- Instead of snow peas try sugar snap peas, asparagus tips or zucchini (courgette).