Recipe courtesy of Alex Guarnaschelli
Tofu and Pork Stir-Fry
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 436
- Total Fat
- 32 g
- Saturated Fat
- 8 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 28 g
- Cholesterol
- 54 mg
- Sodium
- 594 mg
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 436
- Total Fat
- 32 g
- Saturated Fat
- 8 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 28 g
- Cholesterol
- 54 mg
- Sodium
- 594 mg
Ingredients
Directions
- Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
- Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
- Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.
