BBQ PORK WITH TOFU AND PEA PODS IN HOT BEAN SAUCE
This is a dish I developed with my chef when I still owned my restaurant. It's easy enough to make your own Chinese bbq pork (most Chinese cookbooks have recipes) but I almost always buy it in Chinatown; it can make a mess of your oven if you do it yourself. The hot bean sauce comes in cans and keeps for a long time refrigerated. (Transfer to a plastic container with a tight cove
Provided by tgobbi
Categories Pork
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Have a pot of boiling water handy when starting to cook this recipe.
- Keep a bowl handy lined with a sieve.
- When ready to start cooking carefully put the tofu into the boiling water.
- Heat wok to smoking; add a tablespoon or two of oil and stir in seasonings.
- (Note: if the wok looks too dry during cooking, just add a little more oil by pouring it directly onto the hot metal).
- As soon as the seasonings start to give off a pungent aroma add the bbq pork and stir fry for 2- 3 minutes to coat with oil and seasonings and to heat through.
- Add the pea pods and continue stirring until they're hot.
- Pour the tofu into a colander or sieve and let it drain while you continue the recipe.
- Give the sauce ingredients a good stir and pour into the wok, trying to hit the metal surface rather than the contents.
- When it starts to bubble thicken it with a little of the binder.
- (The secret is to just draw the sauce together without making it gummy).
- Stir in a few drops of the sesame oil.
- Very carefully stir and toss in the tofu.
- Serve immediately on a heated platter with steamed rice.
Nutrition Facts : Calories 84.3, Fat 6, SaturatedFat 0.9, Cholesterol 0.9, Sodium 215.5, Carbohydrate 5.4, Fiber 1.3, Sugar 2.2, Protein 2.3
CHOW FUN WITH BARBECUED PORK AND SNOW PEAS
Categories Garlic Ginger Pork Stir-Fry Dinner Spring Sugar Snap Pea Gourmet Dairy Free Tree Nut Free
Yield Makes 2 to 4 main-course servings
Number Of Ingredients 15
Steps:
- Separate noodles, then toss with 1 teaspoon peanut oil.
- Stir together 1/2 cup stock, oyster sauce, soy sauce, sugar, and rice wine.
- Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add remaining 1/4 cup peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry noodles, tossing frequently, until soft and translucent, 3 to 4 minutes (noodles will stick together). Add snow peas and scallions and stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add pork, garlic, and ginger and stir-fry 1 minute.
- Add stock mixture and bring to a boil, stirring, then add remaining 1/4 cup stock. When mixture boils, stir cornstarch mixture and add to wok, then boil, stirring, until sauce is thickened and noodles are well coated, about 30 seconds. Stir in bean sprouts and remove wok from heat. Season with sesame oil and pepper.
TOFU AND GROUND PORK WITH PEAS
My comfort food that my mom made it all the time. It's easy and tasty. My hubby loves it! If you want thicker sauce, add more cornstarch. Serve it on rice.
Provided by sbm7
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat. Cook and stir green onion, garlic, and ginger in hot oil until fragrant, about 1 minute. Crumble ground pork into skillet, breaking it into small pieces with the back of a wooden spoon as you stir. Pour soy sauce over the pork mixture; cook and stir until the pork is completely browned, 5 to 7 minutes. Stir peas into the pork mixture; cook and stir until the peas are softened, 3 to 5 minutes. Fold tofu into the pork mixture; cook until the tofu is hot, about 3 minutes.
- Whisk water, oyster sauce, cornstarch, salt, and white pepper together in a bowl; stir gently into the pork and tofu mixture. Cook until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 451.7 calories, Carbohydrate 15.7 g, Cholesterol 73.6 mg, Fat 28.8 g, Fiber 3.6 g, Protein 33.8 g, SaturatedFat 7.9 g, Sodium 827 mg, Sugar 4.6 g
TOFU, FRIED, WITH PORK AND BLACK-BEAN SAUCE (PENG'S HOME-STYLE BEAN CURD)
Steps:
- Stir together pork, wine, and salt in a small bowl.
- Cut tofu lengthwise into 1/4-inch-thick slices, then cut each slice crosswise into thirds. Blot tofu pieces between layers of paper towels to absorb excess moisture. Repeat with 1 or 2 changes of dry paper towels.
- Heat 1 cup peanut oil in wok over high heat until thermometer registers 375°F. Cook tofu in 5 or 6 batches, stirring to keep slices from sticking together and turning over as needed, until golden, 1 to 2 minutes per batch. Transfer tofu as fried with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Carefully transfer oil to a heatproof container to cool (before discarding), then wipe wok clean.
- Reheat wok over high heat until smoking, then add remaining 3 tablespoons peanut oil, swirling to coat wok evenly. Add chiles and garlic and stir-fry until fragrant, about 1 minute. Add pork mixture and stir-fry until no longer pink, 1 to 2 minutes, then add black beans and stir-fry until fragrant, about 1 minute. Add stock, tofu, and soy sauce and simmer 3 minutes.
- Stir together potato starch and water in a small bowl, then add to tofu mixture in wok and simmer, stirring until sauce is thickened, about 1 minute. Add scallion greens, stirring until just wilted, then remove from heat and stir in sesame oil. Stir in chile oil to taste.
FOLAMI'S BBQ TOFU
Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection, often an extension of Christmas or the winter solstice, culminates with the karamu, or feast. The spread leans heavily vegetarian. In Atlanta, Folami Prescott-Adams dries, seasons, fries and broils pounds of tofu. Store-bought, tomato-based barbecue sauce provides the comfort factor. She is a 40-year veteran of Kwanzaa and maintains a spreadsheet of potluck logistics for her family and guests. Alongside this vegetarian barbecue, Dr. Prescott-Adams's buffet feeds more than 100 people, and the greatest hits include macaroni and cheese, red punch and black-eyed peas.
Provided by Nicole Taylor
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Two and a half hours before serving, start drying out the tofu: Place the slices in a single layer between clean, dry dish towels or double layers of paper towels. Press to remove water from the tofu, and let stand for 2 hours, replacing the soaked towels once or twice, until there is very little water left in the tofu. (You can press and dry the tofu quickly, and use it immediately, but it will be less crisp.)
- Heat a broiler to its highest setting. Heat a large skillet over medium and add the oil and butter, swirling to cover the bottom. Pour the tamari into a small, shallow dish. Press the tofu one last time. Quickly dip both sides of a single slice in the tamari and place it in the skillet. (Be careful as the liquid may lead to hot pops from the oil.) Repeat with the remaining tofu slices and tamari.
- Cook until the tofu gets the same beautiful golden brown on both sides, 2 to 3 minutes per side. While the tofu browns, spread half of the barbecue sauce on a small rimmed baking sheet. Transfer the tofu to the barbecue sauce on the sheet, then cover with the remaining sauce. Broil, turning once, until the sauce thickens and bubbles, 2 to 3 minutes per side. Serve hot.
PORK WITH PEA PODS
Make and share this Pork With Pea Pods recipe from Food.com.
Provided by CJAY8248
Categories Pork
Time 20m
Yield 1 recipe, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix sliced pork with soy sauce, sherry, sesame oil and corn starch.
- Heat 4 Tblsp. oil in frying pan until hot.
- Stir-fry meat mixture for 4 minutes; remove from pan; set aside.
- Heat 2 more Tblsp. oil in frying pan until hot.
- Stir-fry pea pods for 2 minutes.
- Add salt and meat mixture; stir-fry 1 minute more.
- Serve hot.
Nutrition Facts : Calories 241.9, Fat 18.1, SaturatedFat 3.2, Cholesterol 32.5, Sodium 553.5, Carbohydrate 4.8, Fiber 1.1, Sugar 1.7, Protein 12.8
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