BLACK
BEAN PORK AND TOFU STIR-FRY
This is my
black-bean version of a traditional Chinese dish, ma po tofu—pork and
tofu. The dish
may seem baffling to people who think of tofu as a meat stand-in,
but it is a classic. Note,
though, that the Chinese use ground pork, to season the tofu,
so the dish is light.
Having said
that, make sure the ground pork you buy isn’t too lean. You want a
little fatty richness to add
taste and suave texture to this lovely dish.
Serves 4
-
1
tablespoon grapeseed or canola oil
-
1 pound
ground pork
-
1/2 cup
scallions, white and green parts, cut 1/8 inch thick
-
1/3 cup
Black Bean–Garlic Sauce
-
1 pound
soft tofu, cut into 1/2-inch dice
-
Kosher
salt and freshly ground black pepper to taste
1. Heat a
wok or large sauté pan over high heat. Add the oil and swirl to coat
the pan. Add the pork
and scallions and stir-fry, breaking up the pork, until the meat is
cooked through, 5 to 6 minutes.
2. Add the
Black Bean–Garlic Sauce and tofu and heat through, stirring gently to
avoid breaking the tofu.
Season with salt and pepper and serve immediately.
