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madbakerThis week's Resolution Recipe: Braised Pork and Tofu with Rice and Greens.
"Inspired by mapo tofu, a classic from China's Sichuan province. This is definitely a riff: oyster sauce, for one, wouldn't feature in a traditional mapo tofu, but [the author] likes its savory depth."
2 Tbsp sesame oil
2 Tbsp garlic (Ha! I used... more.)
2 Tbsp minced ginger
1 lb ground pork
3 cups beef stock or water (I used house-made)
1/4 cup oyster sauce
2 Tbsp chile-garlic sauce
2 1/2 Tbsp black bean-garlic sauce
3 Tbsp cornstarch
1 lb silken tofu, drained and cubed
6 scallions, trimmed and sliced thin (I used green garlic)
8 baby bok choy, halved lengthwise
cooked white rice to serve
In a large, wide pot over medium-high heat, combine oil, garlic, and ginger. Once aromatic, after 1 minute, stir in pork and saute, breaking up large pieces, until no longer pink, about 5 minutes, and with too many commas, making a run-on sentence. Stir in stock, oyster sauce, chile-garlic sauce, and black bean sauce. Bring to a simmer. Once pork is fully cooked (about 5 minutes), taste and adjust seasoning, adding more sauces if needed.
In a small bowl, stir together cornstarch and 1/4 cup water. Stir slurry into pork mixture. Simmer until sauce reduces and flavors marry, about 10 minutes. Just before serving, stir in half the scallions and season with salt as desired.
Meanwhile, fill a pot with 2" salted water and fit with a steamer. Bring water to a simmer over high heat. Add greens and cover; simmer until just tender, 3-5 minutes. Divide rice and greens among four plates. Ladle tofu-pork mixture over rice, garnish with remaining scallions, and serve immediately.
What worked: It was pretty good. The bok choy did in fact set off the pork well.
What didn't: Eh, it wasn't inspiring.
Will I make it again? Nah. I'll just make Mapo Tofu.
"Inspired by mapo tofu, a classic from China's Sichuan province. This is definitely a riff: oyster sauce, for one, wouldn't feature in a traditional mapo tofu, but [the author] likes its savory depth."
2 Tbsp sesame oil
2 Tbsp garlic (Ha! I used... more.)
2 Tbsp minced ginger
1 lb ground pork
3 cups beef stock or water (I used house-made)
1/4 cup oyster sauce
2 Tbsp chile-garlic sauce
2 1/2 Tbsp black bean-garlic sauce
3 Tbsp cornstarch
1 lb silken tofu, drained and cubed
6 scallions, trimmed and sliced thin (I used green garlic)
8 baby bok choy, halved lengthwise
cooked white rice to serve
In a large, wide pot over medium-high heat, combine oil, garlic, and ginger. Once aromatic, after 1 minute, stir in pork and saute, breaking up large pieces, until no longer pink, about 5 minutes, and with too many commas, making a run-on sentence. Stir in stock, oyster sauce, chile-garlic sauce, and black bean sauce. Bring to a simmer. Once pork is fully cooked (about 5 minutes), taste and adjust seasoning, adding more sauces if needed.
In a small bowl, stir together cornstarch and 1/4 cup water. Stir slurry into pork mixture. Simmer until sauce reduces and flavors marry, about 10 minutes. Just before serving, stir in half the scallions and season with salt as desired.
Meanwhile, fill a pot with 2" salted water and fit with a steamer. Bring water to a simmer over high heat. Add greens and cover; simmer until just tender, 3-5 minutes. Divide rice and greens among four plates. Ladle tofu-pork mixture over rice, garnish with remaining scallions, and serve immediately.
What worked: It was pretty good. The bok choy did in fact set off the pork well.
What didn't: Eh, it wasn't inspiring.
Will I make it again? Nah. I'll just make Mapo Tofu.
