Our week of making stir fry dishes continues featuring this tasty Pork Tofu stir fry dish. Quick and easy this recipe is a keeper!
Once again my plan to break in the Lodge Cast Iron Wok was foiled by the weather. The rain, sleet, and snow kept me inside and away from the Big Green Egg. However, I wanted to make this recipe found (once again) on the Food & Wine web site. This recipe is one I really recommend to you. It is a dish I look forward to making again and putting my own spin on it.
With that said here we go with the blow by blow of last night’s dinner… enjoy!
First of all you have to do all the prep work up front and get the ingredients in place. Here is the list shown below.
- 3 tablespoons vegetable oil
- 1 pound pork loin, cut into strips
- Salt and 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
- 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 then add the pork and season with salt/pepper. Stir-fry over high heat until cooked.
Transfer the cooked pork to a bowl. Drain the juices that accumulate in the bowl.
Add the remaining vegetable oil to the skillet then 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 a bowl and serve. We love rice noodles and served this stir fry over the top of some freshly cooked rice noodles.
Pork Tofu Stir Fry
Ingredients
- 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
Instructions
- 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.