Spicy Tofu Casserole with Pork |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Courtesy of one of my favorite magazines, Food & Wine. Excellent one-dish meal, two if you serve with rice! 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.
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