Description
One of my favorite 20 minute meals, this is my take on a traditional Chinese dish. I eat this on a weekly basis because it hits all my home-cooked Chinese food cravings, and it’s so easy to make.
Ingredients
Units
Scale
- 14 ounces tofu – cut into 1/2″ cubes
- 1/2 lb ground pork
- 3/4 cup chicken broth
- 2 cloves garlic, minced
- 1.5 tablespoon doubanjiang (also known as Sichuan style Broad Bean Sauce)
- 2 tablespoons soy sauce
- black pepper
- kosher salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- scallions optional, for garnish
Instructions
- Cut tofu into thirds lengthwise then cut tofu into 1/2” cubes.
- Mince the garlic.
- Heat a large saute pan on medium high heat. Add the ground pork, pinch of kosher salt, and black pepper. Break apart and let brown (about 2 minutes).
- Add the doubanjiang and garlic into the pan and stir until fragrant, about one minute. Then, add the tofu and toss to combine. Add the soy sauce and chicken broth. Cover and let cook on medium heat for 10-15 minutes (the longer you stew, the more flavor will soak into the tofu).
- Make the cornstarch slurry by combining the cornstarch and water. Give this a mix, then add to the tofu mixture. Toss together and let this begin to thicken. Taste, adjust salt and pepper as desired, and serve over rice.
Notes
To make this vegetarian, you can replace the ground pork with mushrooms.
You can also substitute ground pork for ground turkey, chicken, or beef.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Easy weeknight dinner
- Method: stovetop
- Cuisine: asian