Spicy Pork and Vegetable Tofu recipe
All Recipes World Cuisine Recipes Asian
Ingredients
- 3 tablespoons gochujang (Korean hot pepper paste), or to taste ¼ cup hoisin sauce 1 tablespoon ketchup ⅓ cup seasoned rice vinegar 2 tablespoons soy sauce 1 tablespoon sesame oil 4 cloves garlic, minced 1 tablespoon finely grated ginger 3 small zucchini, cubed 1 tablespoon kosher salt 1 ¼ pounds ground pork 2 fresh cayenne peppers, seeded and minced, or to taste ¼ cup sliced green onions, white and light green parts only 1 (14 ounce) package firm tofu, cubed 1 sprig fresh cilantro, chopped
Nutrition Info
- 581.5 caloriescarbohydrate: 30.1 gcholesterol: 92.4 mgfat: 33.2 gfiber: 4.4 gprotein: 43.7 gsaturatedFat: 9.4 gservingSize: -sodium: 2805.4 mgsugar: 14.8 gtransFat: : -unsaturatedFat: : -
Directions Spicy Pork and Vegetable Tofu
Directions
-
Combine gochujang, hoisin sauce, ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Whisk sauce and set aside.
Toss zucchini with salt in a large bowl. Let sit for 10 to 15 minutes to draw out the liquid. Drain in a colander, rinse, and let zucchini continue to drain.
Cook pork in a pan over high heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add cayenne peppers and green onions, cook and stir for 1 minute. Reduce heat to medium. Stir in the sauce, simmer until bubbling, 1 to 2 minutes.
Add tofu and the drained zucchini. Cook, stirring often, until zucchini is tender yet crisp to the bite, about 5 minutes. Turn off heat and stir in cilantro.