APP, MAIN, SIDE DISH, DESSERT?
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
There are a lot of ingredients you probably will not have in your pantry or fridge, so you will have to plan for this meal in advance.
WHO I MADE IT FOR?
Made this for Ashley during one of our roommate dinners. When I made it, I served it over cauliflower puree, which I think was a mistake. It tasted good, but the creaminess of the puree combined with the creaminess of the silken tofu made for an extremely creamy meal. Next time, I will serve it over (cauliflower?) rice.
Vegetable oil (2 tablespoons)
Ground pork (1/2 lb)
Jalapeno (1, thinly sliced)
Garlic (4 cloves, sliced)
Ginger (1.5 inch piece, chopped)
Scallions (4, both green and white parts sliced thinly, more for garnish)
Tomato paste (1 tablespoon)
Chicken broth (2 cups)
Chinese black bean garlic sauce (3 tablespoons, this is easily found in an Asian marker)
Silken tofu (1 lb, cut into 1-inch pieces)
Basil leaves (torn, for garnish)
- Heat oil in pot over medium heat. Add ground pork and cook until very well browned (~10 mins).
- Add jalapeno, garlic, ginger and scallion and cook until softened ~3 mins.
- Add tomato paste, stirring constantly for about 1 min until paste is darkened.
- Add broth and black bean garlic sauce and bring to a simmer. (Note: at this point, the bon appetit recipe has you add cornstarch to some water, mix to form a slurry, then stir this into the broth. That’s just not my style, so I forego the cornstarch) Continue cooking until slightly thickened about 10 minutes.
- Add tofu, cover pot and let simmer until tofu is heated through (about 5 mins). Silken tofu is delicate so if you stir it, it will break apart.
- Serve over rice and add basil leaves and scallions for garnish.
BOTTOM LINE: A good option if you’re craving Chinese food.