A very comforting Szechuan Chinese dish. Traditionally made with pork and tofu in a thick flavorful and spicy sauce. One of our favorite ways to enjoy this recipe is to top off a bowl of ramen.
- 1 (20 oz.) block firm tofu, cubed, drained
- 2 TB vegetable oil
- 1 lb. ground pork, chicken or turkey
- 2 tsp. ginger, minced
- 2 tsp. garlic, minced
- 5 stalks green onion, chopped, white parts only
- 2 tsp. chili garlic paste
- 2 TB Aloha shoyu
- 2 c. chicken broth
- 3 tsp. cornstarch mixed with 3-5 tsp. water
- 2 tsp. sesame seed oil
- 1 tsp. chili oil
- 5 stalks green onion, chopped, green parts only
- In a large skillet or wok over medium high heat; brown pork in oil.
- Add ginger, garlic and white parts of green onion.
- Add chili garlic paste, soy sauce, broth and tofu.
- Bring to a boil and cook 2-3 minutes.
- Stir in cornstarch mixture, sesame seed and chili oils.
How To Serve:
- For service: stir in green parts of green onion.
- Optional to serve over pan fried noodles or as a ramen topping.
- Serves 4-6 appetizers or 2 entrees.