Recipe by Cynna
Spicy tofu is very popular in Japan. For a vegetarian version, try Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™ instead of pork and swap the chicken bouillon for vegetable. Great both ways! Posted for ZWT II '06
Top Review by Kumquat the Cat's friend
I picked this recipe because I thought it would match a similar recipe we often order at a Chinese restaurant near where we live. Unfortunately it wasn't quite the same, but it was really good anyway. (The one we order has more sauce, no meat and uses a softer tofu.) I used veggie crumbles and vegetable broth since we are vegetarians. I served it over noodles, since it was what I had and it cooked faster than rice. I used red pepper flakes, and forgot to drizzle with sesame oil (too bad, it's really good stuff) and sprinkled with some leftover green onions. Leftovers were delicious too. Thanks!
- 1 lb firm tofu
- 1⁄2 lb ground pork or 1⁄2 lb veggie crumbles
- 1⁄2 onion
- 1 inch gingerroot
- 1 garlic clove
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons miso
- 1 cup water
- 1⁄2 teaspoon sugar
- 2 tablespoons sake
- 1 teaspoon chicken bouillon granules or 1 teaspoon vegetable bouillon granules, granule
- 1⁄2 teaspoon salt
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
Directions See How It's Made
- Press tofu and cut into small cubes.
- Mince onion, garlic, and ginger root.
- Mix water, miso, sugar, sake, salt, and bouillon in a bowl.
- Heat oil in a wok and saute onion, garlic, ginger, and red pepper flake.
- Add ground pork in the wok and saute.
- Add miso mixture in the wok and bring to a boil.
- Add tofu and simmer on medium heat for 10 minutes.
- Mix cornstarch with 1 tbsp of water and pour into the wok.
- Stir carefully and pour sesame oil.
- Serve with rice or noodles and enjoy!