Pork and Tofu Stir Fry

I've never cooked anything with tofu before, but this was a great entry. I saw the recipe in last weekend's Wall Street Journal. It's really tasty! I actually really liked the tofu. It absorbs all the flavor and is sort of creamy and smooth. It's not vegetarian or anything because of the pork, and the miso paste gives it a great depth of flavor. I altered the recipe slightly because I couldn't find the special Korean chili paste.

Serves 6

Ingredients:

2 tbsp vegetable oil

1 lb ground pork

1 clove garlic, minced

1 1/2 tsp ginger, minced

2 medium onions, finely diced

1/4 cup white miso paste

2 tbsp chili paste (I used chili garlic)

1 cup chicken broth

2 lb silken tofu, cut into big pieces

2 big scallions, thinly sliced

cooked white rice

Directions:

Heat the vegetable oil in a saute pan until shimmering, over medium-high heat. Add the pork and cook about three minutes, seasoning with salt and pepper. Stir in the garlic, ginger, and onions. Stir fry until pork starts to brown, about 4 minutes.

Stir in miso, chili paste, and chicken stock. Scrape up the brown bits and simmer until meat cooks through and stock thickens slightly, about 5 minutes.

Gently stir in tofu.

Simmer until it absorbs the flavors, about 7 minutes.

Taste and season with salt and pepper. 

Serve over white rice and top with scallions.