Spicy Tofu Casserole with Pork

READY IN: 45mins
Recipe by LiquidSilver

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

Top Review by mianbao

We had this over rice for dinner. It was rather nice. The amount of liquid seemed somewhat excessive - I left out 1 cup of stock, and there was still plenty of soup. I also cut back the kochujang because it threatened to get too hot for us. Lovers of very spicy food would probably think this is wonderful. Thank you for the recipe.

Ingredients Nutrition


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

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