Spicy Tofu Casserole With Pork Recipes

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SPICY TOFU CASSEROLE WITH PORK



Spicy Tofu Casserole with Pork image

Courtesy of one of my favorite magazines, Food & Wine. Excellent one-dish meal, two if you serve with rice!

Provided by LiquidSilver

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1/4 lb boneless pork shoulder, sliced 1/4 inch thick across the grain
2 cloves garlic, minced
1 small onion, thinly sliced
3 tablespoons korean sweet-spicy red chili paste (kochujang)
4 cups beef stock or 4 cups low sodium chicken broth
3 medium zucchini, sliced crosswise 1/3 inch thick
15 ounces soft tofu, cut into 1-inch dice
2 scallions, thinly sliced
1 hot red peppers or 1 hot green pepper, thinly sliced (preferably Korean)
salt
fresh ground pepper
steamed rice, for serving

Steps:

  • Heat the oil in a medium saucepan.
  • Add the pork, garlic and onion and season with salt and pepepr.
  • Cook over high heat, stirring occasionally, until the pork is no longer pink, about 4 minutes.
  • Add the chili paste and cook, stirring, for 2 minutes.
  • Add the stock and bring to a boil.
  • Cover and cook over low heat for 15 minutes.
  • Add the zucchini to the saucepan and cook over moderate heat until almost tender, about 2 minutes.
  • Add the tofu and simmer for 2 minutes longer.
  • Add the scallions and fresh chile and simmer for 1 minute longer.
  • Ladle into bowls and serve with steamed white rice on the side.

Nutrition Facts : Calories 223.5, Fat 13.9, SaturatedFat 3.3, Cholesterol 20.1, Sodium 827.9, Carbohydrate 10.7, Fiber 2.5, Sugar 4.8, Protein 16.8

TOFU AND PORK STIR-FRY



Tofu and Pork Stir-Fry image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

4 tablespoons canola oil
1 pound firm tofu, cut into 1-inch cubes
2 teaspoons coriander seeds, lightly crushed
1 pound ground pork
Kosher salt
1/2 teaspoon crushed red pepper flakes
4 large cloves garlic, thinly sliced
2 scallions, thinly sliced
1 cup snow peas
2 red bell peppers, seeded and cut into 1-inch strips
2 tablespoons low-sodium soy sauce, plus more as needed
1 scant tablespoon honey
1 small knob fresh ginger, grated
Zest and juice of 1 large lemon
1 tablespoon rice vinegar or red wine vinegar

Steps:

  • Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
  • Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
  • Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.

SPICY PORK TOFU



Spicy Pork Tofu image

Provided by Ming Tsai

Categories     main-dish

Time 40m

Number Of Ingredients 9

2 cups chopped napa cabbage
1/2 tablespoon salt
Canola oil to cook
1/2 pound ground pork
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
10 slices of tofu (2-inch by 1-inch)

Steps:

  • Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dish towel or cheese cloth and squeeze out any water. The dryer the cabbage, the better. In a hot wok that's been coated with canola oil add the ground pork. Stir-fry until nearly cooked through. Add ginger, garlic and salt; cook for another two minutes. Deglaze with soy sauce, add napa cabbage and sesame oil, continue cooking until the cabbage is wilted. Check seasoning.
  • Plating: Spoon contents of wok over the tofu on a large serving platter, serve family style.

SPICY TOFU SCRAMBLE



Spicy Tofu Scramble image

Packed with protein and flavor, the perfect way to start your day. Eat as is, spread over multigrain toast, or wrapped up in a multigrain tortilla.

Provided by unsightly

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 45m

Yield 2

Number Of Ingredients 12

1 (15 ounce) container extra-firm tofu, drained
1 teaspoon olive oil
2 cloves garlic, minced
¾ cup sliced mushrooms
3 scallions, thinly sliced
1 jalapeno pepper, seeded and sliced into 1/4-inch slices
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup grape tomatoes
3 ½ tablespoons chopped fresh cilantro, or to taste
1 ounce crumbled queso fresco

Steps:

  • Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.
  • Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.
  • Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro; cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates; sprinkle queso fresco on top. Garnish with the remaining cilantro.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 10.9 g, Cholesterol 4.5 mg, Fat 14.1 g, Fiber 2.4 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 1005.1 mg, Sugar 2.1 g

MA PO TOFU (BRAISED SPICY PORK WITH TOFU)



Ma Po Tofu (Braised Spicy Pork With Tofu) image

This spicy, ground pork and tofu recipe served over white rice really hits the spot for me after a long day. With just a few ingredients, and some quick prep you can have dinner on the table in about a half hour. This is cheaper and more satisfying than any takeout I've ordered the last 10 years. Unlike some recipes for ma-po tofu, I eliminate the need to marinate the pork, just braise it in the sauce mixture for 10 minutes and all the flavors permeate the tofu. You can also adjust the heat by reducing the amount of chili paste so that the kids will enjoy it too - and who doesn't want their kids to develop a love for something as healthy as tofu? I also slice the ginger into larger pieces so I can remove it later (I love the taste of ginger but not biting into it)Enjoy!!

Provided by mlao77

Categories     One Dish Meal

Time 35m

Yield 1 cup servings, 4-6 serving(s)

Number Of Ingredients 14

1 lb ground pork
1 tablespoon vegetable oil
1 ounce gingerroot, sliced into 1/4 inch pieces
1 -2 garlic clove, minced
4 -6 green onions, green and white part, sliced into 1-inch pieces
14 ounces firm tofu, drained and cut into large1-inch cubes
1 cup chicken broth, seperated
1 tablespoon cornstarch, more if desired
1 tablespoon sugar
3 tablespoons shao xing cooking wine
3 tablespoons chinese rice wine
1 teaspoon sesame oil
1 tablespoon dark soy sauce
2 teaspoons garlic and red chile paste (to taste)

Steps:

  • In a wok, heat vegetable oil on medium high heat for 2 minutes. Have all your ingredients ready next to your cooking area as you will need them close at hand as cooking progresses.
  • Add garlic and ginger to the wok and stir-fry for about 1 minute, be careful not to burn the garlic.
  • Add the ground pork to the wok and break up into large chunks. Let the pork sear and gently combine the garlic and ginger as you continue to break up the meat, abour 3-4 minutes. If desired, you may season the pork at this stage with salt and black pepper, but this is not necessary.
  • For the sauce, combine the sugar, cooking wine, rice wine, sesame oil, soy sauce and chili paste. Add the sauce mixture to the wok. Gently combine and bring the wok to a simmer.
  • Add green onions, tofu and 1/2 cup of chicken stock. Gently fold ingredients together, be careful not to break up the tofu (you want it to retain their cubed-shape).
  • Cover wok with a lid and lower heat to low and braise pork and tofu for 10 minutes.
  • Remove lid and raise heat to medium. Stir cornstarch into remaining 1/2 cup of chicken stock to make a slurry. Add the slurry to the wok and gently stir to thicken sauce, about 2 minutes. Remove the ginger now, if desired.
  • Serve over white rice and enjoy!

Nutrition Facts : Calories 514.3, Fat 32.7, SaturatedFat 10.3, Cholesterol 106.7, Sodium 541.2, Carbohydrate 10.6, Fiber 1.5, Sugar 4.5, Protein 39.5

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