Pork and Tofu Stir-Fry With Scallions - WSJ

By KEGMD

Ingredients

• 2 tablespoons vegetable oil
• 1 pound ground pork
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons minced garlic
• 1 1/2 teaspoons minced ginger
• 2 medium onions, finely diced
• 1/4 cup doenjang (Korean miso) or Japanese white miso
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 cup low-sodium chicken stock
• 2 pounds silken tofu, broken into large pieces
• 1 bunch scallions, white and light green portions only, thinly sliced
• Cooked white rice, for serving

Details

Servings 1
Adapted from wsj.com

Preparation

Step 1

Hooni Kim’s Recipe for Pork and Tofu Stir-Fry With Scallions - WSJ

Heat vegetable oil in a wok or large sauté pan over medium-high heat. Once hot, add pork and season with a pinch each of salt and pepper. Stir-fry until lightly browned, about 3 minutes.

Stir in garlic, ginger and onions. Stir-fry until pork colors, about 4 minutes more.

Stir in doenjang, gochujang and chicken stock. Simmer until meat cooks through and stock thickens slightly, about 5 minutes. Stir in tofu and simmer until it absorbs the flavors of the other ingredients, about 7 minutes. Adjust seasoning as needed.