Like I’ve said in many of my other Chinese food posts, you must have all your ingredients ready to go before you start cooking. Cooking Chinese food is fast and you don’t have time to prepare your ingredients while you’re cooking or you’ll overcook the dish.
I realized I hadn’t posted any tofu recipes and since I’m a novice with tofu, I was excited to come up with a few dishes. This one would be awesome with Chinese long string beans on a PV day–or leave out the pork if you’re a vegetarian. I am on a PP day so i left them out. The Chili Paste or Sauce should be easy to find in the Asian section of the grocery store. If not, I highly suggest finding some online–it’s wonderful to cook with! Enjoy.
SZECHUAN PORK AND TOFU
1 package (16 oz) medium-firm tofu, cut in 1/2-inch cubes
1/2 lb extra lean ground pork or ground sirloin
1 t fresh ginger, minced
2 T chili paste, or to taste
1/2 t Splenda or 1 t Brown Sugar Blend Splenda
3 t low sodium soy sauce
2 green onions, chopped
1 T cornstarch mixed with 2 T water
In a large bowl, let tofu sit covered in boiling water for 15 minutes. Drain, reserving 1 cup of the liquid, and set both aside. Cook meat in a large skillet until done, about 5 minutes. Add the ginger and desired amount of chili paste. Cook for anoher 3-5 minutes. Add sugar and soy sauce and stir in the tofu carefully. Add the water and bring to boil, simmer another 3-5 minutes. Add the green onion and cornstarch mixture and cook another 3 minutes, or until sauce has thickened a bit.