Spicy Tofu Casserole with Pork

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

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.