Recipe by D. Morello
"My grandmother's traditional recipe. This is what I cook when I want something quick and satisfying. It's my husband's favorite. If you like spicy Chinese food, you'll love this! Serve it over rice."
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1 (14 ounce) package
firm tofu, cubed
spicy black bean sauce
soy sauce to taste
green onions, chopped
If you want this more flavorful, marinate the pork first with rice wine, white pepper, corn starch and tiny bit of soy sauce. You can also combine sweet bean sauce with spicy bean sauce.
My husband and I went very impressed by this dish. It did not taste bad but there wasn't anything in it to really make it stand out. My husband added some chinese five spice to his portion and he said it helped. We won't make this recipe agian mainly because we like our food to be very falvorful and this just wasn't there.
I really enjoyed the simplicity of this dish. I couldn't find spicy bean sauce, so I used garlic bean sauce and lots of crushed red pepper.
I've modified this dish to make a MaPau Pork/Tofu dish which I loved from restaurants in Singapore. Came out well. Doubled quantity of black bean sauce, used beer instead of sherry, added an equal amount of Japanese Rice Wine, used one regular minced onion, some mushrooms and voila! It was awesome.
This was good. I had to do a little substuting. Used garlic chile sauce for the black bean sauce. I also added a half teaspoon cornstarch to help the sauce "stick". I didn't have green onions so just used regular onions & sauteed them with the garlic. Green would have been better. Needs more veggies than just that, too. The sauce was really good, but not nearly as good the next day. Eat more the first day or make more/fresh sauce the next. :) Tried with treduced fat pork & it was a good choice.
Didn't have all the ingredients so I made a similar recipe for dinner. It was good & filling. Very easy & customizable to whatever you have on hand. Browned the pork with oyster sauce, garlic powder & pepper. Then added a little chopped spinach & cilantro with soft tofu for a little extra color & flavor
Not bad with the black bean sauce. This was similar to the Ma Po Dofu that my mom used to make - a favourite of my brother's! Instead of black bean, we always used spicy red chili garlic paste, and garnished with chinese parsley. Cilantro, for all you non-asians!. SERIOUS heat - serve it with lots of steamed rice.
Tasty and very fast. I added some broccoli and added the tofu at the end so the cubes wouldnt get all mushy with stirring for the three minutes. Next time I'd add water chestnuts
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Style Ground Pork and Tofu
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 192
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