Brasied Tofu with Ginger (Dau Hu Kho Gung)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon vegetable oil 1 large clove galic, peeled and minced 2 ounces fresh ginger, peeled and minced
6 ounces ground pork (70% lean) 1 teaspoon or more Vietnamese chili and garlic sauce 2 scallions, root ends trimmed, cut into 1-1/2-inch long pieces and halved lengthwise
1 pound firm tofu, cut into 1/2-inch cubes 1 tablespoon fish sauce coarse sea salt
freshly ground black pepper



1 Heat the oil in a clay pot or heavy-bottomed pot over medium heat. Stir-fry the garlic and ginger until fragrant and lightly golden, about 5 minutes. Add the pork and stir-fry so it separates into pieces and just cooks through, about 3 minutes. Reduce the heat to low, add the chili and garlic sauce, scallions, tofu, and fish sauce, and carefully mix (so as not to break up the tofu too much) until well combined. Cover and cook for 5 minutes. Season to taste with salt and pepper and continue cooking, covered, until all the flavors have blended together, another 10 minutes. Serve with rice.

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