by monkeymom
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monkeymom's Notes:
Expand1 pound ground pork Ask a question about this ingredient
1 tablespoon wine (for marinating meat) Ask a question about this ingredient
3 tablespoons soy sauce (for marinating meat) Ask a question about this ingredient
1/2 teaspoon sugar (for marinating meat) Ask a question about this ingredient
1/4 teaspoon black pepper (for marinating meat) Ask a question about this ingredient
1 teaspoon sesame oil (for marinating meat) Ask a question about this ingredient
1 1/2 tablespoon cornstarch (for marinating meat) Ask a question about this ingredient
3 tablespoons vegetable oil Ask a question about this ingredient
2 boxes of tofu (regular or silken) Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
4 green onions (chopped – separate white and green parts) Ask a question about this ingredient
6 tablespoons soy sauce (for sauce) Ask a question about this ingredient
1 tablespoon cornstarch (for sauce) Ask a question about this ingredient
1 tablespoon hot sauce (for sauce - Chinese black bean chili sauce in a jar is preferred, regular chili sauce is okay. This can be omitted or can be increased) Ask a question about this ingredient
1/2 teaspoon sesame oil Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
Marinate pork with wine, soy sauce, sugar, pepper, sesame oil, and cornstarch.
Ask a question about this stepHeat oil in large frying pan. Sauté garlic and white part of green onion in oil for less than 1 minute.
Ask a question about this stepStir fry the marinated ground pork for 5-6 minutes. You may cover 1-2 times to steam the pork. Do not add any water. Open the cover to stir-fry the pork continuously until done.
Ask a question about this stepAdd diced tofu, stir gently, and cover for 3 minutes with medium temperature to simply “warm up” the tofu. Open the cover, mix and stir gently, tofu will be little mashed, which is okay.
Ask a question about this stepMix soy sauce, cornstarch, hot sauce and pour over the tofu/meat in the pot. Stir gently and quickly with high heat until the sauce is thickened. Taste and adjust seasoning – add more soy, salt, pepper, or hot sauce as needed.
Ask a question about this stepRemove to a large bowl. Sprinkle with ½ ts sesame oil, ½ tsp black pepper and the green part of the chopped onion.
Ask a question about this stepServe hot with white rice. Enjoy!
Ask a question about this stepNote: The picture shown is made with silken tofu. It can fall apart pretty easily. You can easily substitute regular or firm tofu too.
Ask a question about this stepmonkeymom - I still make this regularly and love it! I tried it last night with ground chicken (thigh) just to experiment for future for a friend who does not eat pork and it was also excellent that way. I ended up using a tofu I found at a local coop that I have not seen before - "firm silken" - best of both worlds! Thanks again to you and your mother in law!
I'm so glad you like this! We make it often...I've used ground turkey (dark meat is better) as well. I'm glad to hear that chicken works too! I'll let my mom in law know too, she will be really glad to hear that others are enjoying it.
Just tried this last night. Thanks - it was easy and delicious, great weeknight dish! I do have a question though. Between the soy sauce (I used Pearl River Bridge Premium Light) and the chili bean sauce I used, it was pretty salty! I also would have liked it spicier (just my personal taste) but since I have a toddler and did not want to add more salt to the dish, we stuck to the 1 TB of chili bean sauce. I was curious what brands you usually use. Do you have any tips for reducing the salt while keeping all the flavor?
Hello Westminstress. I'm glad you tried this and liked it. We use kikkoman light and Yank Sing brand chili bean sauce. I suspect the chili bean sauce you used is making it salty. You could reduce the amount and add fresh chili peppers to get more heat. The traditional version also uses szechuan peppercorns, which have more of a numbing quality. Lee Kee Kum is another brand of hot sauce that is not bad. They have different varieties you could try as well. Be sure to check back in if you find one you like!
I've had this saved since you posted it and finally tried it tonight. Just delicious!! Even my tofu-challenged husband liked it. Best part is how easy this is for a weeknight. I added in some broccoli and we had a one dish dinner. We will definitely be making this often.
My mother-in-law will be so happy to hear that you liked it! Thanks for letting us know!
Made this tonight and my family devoured it. I never would have thought to marinate ground pork, but it really does help the texture of the meat a lot. I kept it mild, for the kids, but I'm sure it will gradually get hotter as they get older.
I'm so happy you tried it! One of my kids loves tofu, the other pork. It's been working well for us too.
I love all the flavors in this dish!
Thanks! You can really spice it up if you want to. You can also use szechuan peppercorns for more authenticity as well.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
I'm sorry but this was a no hitter. Too salty and greasy...