Description Edit

Makes 2 servings.

Ingredients Edit

Directions Edit

  1. Bring a pot of water to a boil, add the tofu and cook for 1 minute to remove acidity.
  2. Remove tofu, drain and set aside.
  3. Heat the vegetable oil medium hot in a wok or large skillet.
  4. Sauté the garlic and chive until garlic aroma is evident, about 2 minutes.
  5. Add the pork, breaking up meat with a wooden spoon.
  6. Cook until all pink is gone, about 5 minutes.
  7. Add the bean paste, chicken broth and tofu.
  8. Bring to a boil.
  9. Reduce the heat and let simmer about 5 minutes.
  10. Dissolve the cornstarch in water.
  11. Stir the cornstarch slurry into the broth.
  12. Bring to a boil to thicken the sauce.
  13. Just before serving, add the sesame and chile oils.

Notes Edit

  1. Spicy bean paste is available in Asian groceries.

Nutritional information Edit

Nutrients per serving:

  • 435 calories | 28 grams protein | 14 grams carbohydrates | 31 grams fat | 33 mg cholesterol | 543 mg sodium
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