SPICY TOFU CASSEROLE WITH PORK
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
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
SPICY PORK TOFU
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 PORK NOODLE BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
- Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
- Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.
SLOW COOKER PORK CASSEROLE
Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition - add them in the final hour of cooking
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h15m
Number Of Ingredients 11
Steps:
- Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
- In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.
Nutrition Facts : Calories 416 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
SPICY PORK & AUBERGINE
A simple spicy dish - serve it up with a pile of fluffy rice
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and aubergine and fry for 8 minutes, stirring frequently, until soft and golden brown.
- Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown. Mix in the pepper strips and stir fry for about 3 minutes until soft.
- Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water. Stir vigorously, cover the pan and leave the mixture to simmer for 5 minutes until the tomatoes break down to form a thick sauce (you can add a drop more water if the mixture gets too thick). Season with salt and pepper and serve with basmati rice.
Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 0.4 milligram of sodium
TOFU AND GROUND PORK WITH PEAS
My comfort food that my mom made it all the time. It's easy and tasty. My hubby loves it! If you want thicker sauce, add more cornstarch. Serve it on rice.
Provided by sbm7
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat. Cook and stir green onion, garlic, and ginger in hot oil until fragrant, about 1 minute. Crumble ground pork into skillet, breaking it into small pieces with the back of a wooden spoon as you stir. Pour soy sauce over the pork mixture; cook and stir until the pork is completely browned, 5 to 7 minutes. Stir peas into the pork mixture; cook and stir until the peas are softened, 3 to 5 minutes. Fold tofu into the pork mixture; cook until the tofu is hot, about 3 minutes.
- Whisk water, oyster sauce, cornstarch, salt, and white pepper together in a bowl; stir gently into the pork and tofu mixture. Cook until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 451.7 calories, Carbohydrate 15.7 g, Cholesterol 73.6 mg, Fat 28.8 g, Fiber 3.6 g, Protein 33.8 g, SaturatedFat 7.9 g, Sodium 827 mg, Sugar 4.6 g
MA PO TOFU (BRAISED SPICY PORK WITH TOFU)
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
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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SPICY TOFU CASSEROLE WITH PORK RECIPE - FOOD AND WINE
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5/5 Published 2013-12-07
- Heat the oil in a medium saucepan. Add the pork, garlic and onion and season with salt and pepper. 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.
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