*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was my second ever attempt at cooking tofu as I'm just starting to eat it and this dish will help ease carnivores into tofu eaters! I couldn't find the bean paste at any local grocers and didn't deal like trekking to the nearest Asian market so I used another reviewers suggestion and substituted it with the garlic chili paste. I was not disappointed! This dish is delicious! I will definitely make it again and even my "I will never eat tofu - that stuff is disgusting" spouting boyfriend said he liked it. Not enough to eat a bowl but at least he didn't spit it out! Lol!
This was great! The only substitution I did was replace the hot bean sauce with Huy Fong's Chili Garlic sauce. Extremely easy and extremely delicious didn't taste extremely heavy or greasy. Excellent over white rice with broccoli on the side (might also be good to put broccoli or Chinese long beans in with all other ingredients).
I thought this was outstanding! For the tofu I squeezed as much water out of it as I could then rubbed some grilling seasoning on all sides and baked it for an hour at 350 degrees. After it cooled I chopped it into bite size pieces. I omitted the pork because I was trying to keep it a little more vegan. Because I didn't have all of the ingredients I had to substitute as follows: I chopped up 1 tbs of pickled ginger (didn't have fresh) and about a 1/4 cup of yellow onion (green onions would've been better if I had them on hand) and sautéed them in olive oil. I didn't have the hot bean sauce so I used about a tablespoon of spicy sweet and sour sauce. Just before plating I added chopped asparagus and an orange chopped up into chunks. I cooked just a minute or two longer until the asparagus turned a bright green. I omitted the sugar (I'm diabetic) and sesame oil. I would've sprinkled toasted sesame seeds on it if I had had them. I absolutely loved it! I want to try it exactly as written too. I'm sure it would be equally delicious. Thanks so much for the recipe!
First tofu dish my husband raved about! Heavy garlic flavor and just the right amount of spicy. Couldn't find hot bean sauce but chili garlic sauce worked well. Doubled the lean pork. Would go great with steamed green beans or snowpeas. Some pan cleanup effort but worth it.
I tried this recipe twice with a couple of variations/healthier alternatives so-to-speak. 1st time I substituted ground turkey instead of pork. 2nd time I substituted shiitake oyster porcini & baby bella mushrooms instead of pork. I must say the latter was hearty earthy & AMAZING!!! I used extra-firm tofu instead of firm. I used coconut sugar both times instead of white sugar. I used Bragg's Liquid Aminos instead of Soy Sauce. I also used Arrowroot instead of cornstarch. If you like more sauce you can you more Arrowroot without getting that "starchy" taste you'd get from too much cornstarch;)
Make sure to use low sodium soy sauce especially if your bean paste has salt in it. I had to use regular soybean paste. But I added Sriracha to add the spiciness. I added water to make more sauce and to reduce the saltiness a little. Otherwise very good recipe. I ll be making this again.
Good recipe with fairly easy to find in ingredients. If you have a Chinese or Korean grocery nearby adding ground Shichuan peppercorns (1-2 tsp) and replacing 2T of the 4T soy saurce with 2T of Chinese cooking wine (Shiaoxing or Liao Jiu) gives it a more authentic taste. I'll sometimes also substitute 1 - 2 tsp of chili-garlic paste for the garlic
Awesome recipe!! I was just looking to use up the tofu I had purchased and instead I now have a great recipe to serve to my friends and family. I used miso paste instead of the hot bean paste and I added a little mushroom and cilantro to dress it up a little. It was amazing thanks!!