Recipe by twissis
My sister again & this time with what she describes as "the best dish I make". I've luckily eaten a lot of her oriental dishes. If she says this is the best she makes, then take it to the bank! As with the past 3, her source is her "Wei-Chuan Cookbook" by Huang Su Huei.
Top Review by Jostlori
Loved this recipe! I did make a few changes due to personal preference - doubled the garlic and ginger, and subbed about 3/4 teaspoons chili oil for the black bean paste (which I can't get in this country). I also used mirin instead of the wine. Thanks for posting! Made for CQ14 Suitcase Gourmets.
- 1 lb firm tofu (rinsed & cubed)
- 2 teaspoons garlic (minced)
- 2 teaspoons gingerroot (minced)
- 1 green onion (minced)
- 4 ounces ground pork
- 2 tablespoons hot bean paste (may sub 1 tbsp dried crushed red pepper)
- 2 tablespoons white wine
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 green onions (cut in 1-in sections)
- 1⁄2 teaspoon black pepper
- 1 teaspoon sesame oil
Directions See How It's Made
- Stir fry ginger, garlic & minced green onion for 1 min in sml amt of oil.
- Add pork & bean paste. Cook till pork is done.
- Add bean curd, 1 cup of water & next 4 ingredients. Simmer covered for 3 minutes.
- Mix cornstarch w/2 tbsp water & add to pan. Cook briefly till thickened & put in serving dish.
- Sprinkle w/black pepper, sectioned green onions & sesame oil. Serve w/rice.