Pork-and-Tofu Stir-Fry

I admit that I'm not the biggest fan of tofu, though there are several tofu centric dishes I've loved over the years. The Phantom used to make a wonderful tofu enchilada that the first time I tried it, I had no idea was made from tofu (lots of cheese might have helped). Mr. L also made a fried tofu dish years ago, that I loved the flavor of. But I tend to bypass most recipes that call for any types of tofu.

Of course, you tell me that you're going to add pork to tofu, I might just give the recipe a second glance. Which is what I did when I found this recipe for Pork and Tofu Stir Fry in the May 2009 issue of Food & Wine magazine.

This was okay, but I felt it could have been better. I loved the flavor of the sauce but it didn't coat the meat/tofu/veggies enough for me. The sauce was very "liquid" so I'd like it to be a bit more syrupy, a bit thicker. Next time I would cut the leeks a bit smaller and simmer the liquid longer so that it reduces more.

This was a quick dish to put together and the sauce had a nice flavor so I'd make this again with the changes mentioned.

 

PORK AND TOFU STIR-FRY
(Food & Wine May 2009)

3 Tablespoons vegetable oil
1 pound pork loin, cut into 1 1/2-by-1/4 inch strips
Salt and freshly ground pepper
3 garlic cloves, minced
Large pinch of crushed red pepper
1 large leek-halved and cut into 1-inch pieces
1 cup chicken stock or low-sodium broth
1/2 pound firm tofu, cut into 1-inch cubes
1/4 cup hoisin sauce
2 teaspoons sherry vinegar
1/2 teaspoon Asian sesame oil

In a large skillet, heat 1 tablespoon of the vegetable oil. Add the pork, season with salt and pepper and stir-fry over high heat until cooked, 2 minutes.  Transfer to a plate. Add the remaining vegetable oil to the skillet. Add the garlic and crushed pepper and stir-fry for 1 minute. Add the leek and 1/4 cup of the stock, cover and cook until the leek is softened, 2 minutes. Add the remaining 3/4 cup of stock and bring to a simmer. Add the tofu, then stir in the pork, hoisin, vinegar and sesame oil. Transfer to bowls and serve.

Makes 4 servings.

Note: The leeks were a bit too big for me so I'd cut them smaller next time.

Note: I'd simmer the liquid longer to reduce it a bit more.

Note: This went well over rice and would work over couscous or quinoa.

Comments

[Cassaendra]

I love tofu in braised and fried dishes, but I also like to eat it as is (cold) with a bit of soy sauce on top as a small side dish. I'm guilty of being a tad heavy handed with the potato starch slurry so if I make a saucy dish, it's either too thin or too thick. It's probably because it looks fine when it's cooking, but once it stands, it REALLY thickens. :\

[Mrs. L]

Cassaendra - I'm trying to incorporated a bit of tofu every now and then so you may just see some more recipes calling for it. I work near Japantown that has a wonderful tofu making place that sells to all the restaurants and grocery stores. I need to buy some fresh from them.

[Cassaendra]

Oh my, you are near a tofu making place?! Color me extremely envious! The one thing I cannot get here because we don't have access like you do is okara for a dish I grew up on called unohana (didn't know the name of it until today). I always just called it okara. :P

[Carolyn Jung]

Great combo of ingredients. And you can never go wrong with hoisin sauce. Adds such a nice sweetness.

[Chris]

I tried tofu last summer on the grill. Had to try it at least once. Was not my favorite, ha ha.