Rating: 4.62 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

If you can't decide what to make for dinner, try this spicy pork and vegetable tofu dish: fast, easy, and tasty, it checks all the boxes for a satisfying meal and acts as a catch-all for any seasonal produce. All the individual ingredients taste distinct while blending seamlessly into one harmonious flavor bomb. Zucchini is our favorite veggie to showcase, especially if you take the extra 15 minutes to salt it, but pretty much any vegetables will shine.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Sauce:

Directions

Instructions Checklist
  • Combine gochujang, hoisin sauce, ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Whisk sauce and set aside.

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  • Toss zucchini with salt in a large bowl. Let sit for 10 to 15 minutes to draw out the liquid. Drain in a colander, rinse, and let zucchini continue to drain.

  • Cook pork in a pan over high heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add cayenne peppers and green onions; cook and stir for 1 minute. Reduce heat to medium. Stir in the sauce; simmer until bubbling, 1 to 2 minutes.

  • Add tofu and the drained zucchini. Cook, stirring often, until zucchini is tender yet crisp to the bite, about 5 minutes. Turn off heat and stir in cilantro.

Chef's Notes:

Feel free to substitute gochujang with whatever chili paste product you have available.

Add a spoonful of sugar if you're using unseasoned vinegar.

You may want to double the sauce amount if serving this over rice.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

582 calories; protein 43.7g; carbohydrates 30.1g; fat 33.2g; cholesterol 92.4mg; sodium 2805.4mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 4 stars
08/25/2018
This made four large servings without adding rice. Couldn't find fresh cayenne pepper so used serrano. I think next time I'd go with extra firm tofu (at least of the brand I used) as it fell apart. Husband would have preferred rice or a noodle with this. Even with giving the squash a good rinse it was a little salty for our tastes so next time I'll probably use a different veggie and save the salt cured squash for another dish (nice trick though). All in all a very good week night meal that ticks the buttons for easy healthy and not too expensive. Read More
(2)

Most helpful critical review

Rating: 3 stars
03/10/2020
Sorry, I forgot to mention in my original review—I did not salt the zucchini! I cooked the meat, then transferred it to another pot and used the grease to cook my veggies (I added bok choy, celery, broccoli, and bell pepper). I drained them of excess moisture after cooking, then added them to the meat and proceeded with the recipe as written. The additional salt would have been too much for my taste. I will make this again, but I’ve given three stars because of the changes needed, and the fact that the tofu (even extra firm) disintegrated within a few stirs. Read More
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2018
Great! Read More
(2)
Rating: 4 stars
08/25/2018
This made four large servings without adding rice. Couldn't find fresh cayenne pepper so used serrano. I think next time I'd go with extra firm tofu (at least of the brand I used) as it fell apart. Husband would have preferred rice or a noodle with this. Even with giving the squash a good rinse it was a little salty for our tastes so next time I'll probably use a different veggie and save the salt cured squash for another dish (nice trick though). All in all a very good week night meal that ticks the buttons for easy healthy and not too expensive. Read More
(2)
Rating: 5 stars
08/22/2018
Really quick easy and delicious! Thanks Chef John! I accidentally forgot the peppers but it still had a nice kick to it (and I added a bit of cayenne powder too). Also make sure to give the zucchini a REALLY good rinse. I just gave it a quick rinse and it was definitely a tad salty Read More
(1)
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Rating: 5 stars
10/12/2020
Easy and delicious! Very flavorful. I didn’t have the chili paste so I put in the same amount of Cholula Chipotle Hot Sauce. I also used jalapeño instead of cayenne. Doubled the sayand served over rice. Read More
Rating: 5 stars
10/25/2020
I thought the dish was very tasty, but I didn’t add the peppers since I thought it would be too spicy for me. I followed the recommendation of another reviewer, so I cooked the pork, removed it from the pan, cooked the zucchini in the drippings from the pork, set the zucchini aside, and discarded the juices before finishing the recipe. I think I cut the zucchini too big and will do them smaller next time. If you lift and gently fold the tofu into the mixture, it doesn’t break apart. I think it does need the extra sauce if you serve it over rice. Thanks, Chef John! Read More
Rating: 5 stars
01/03/2020
Very good! Actually better after the tofu has sat overnight to absorb all the flavors. Read More
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Rating: 5 stars
08/09/2020
This is great!!! I've made it twice and it was perfect each time.. I couldn't find cayenne peppers so used red jalapeños. But you can play with the heat with various spices, like the Korean hot sauce. It has a sweetness to it, too. (I used Sambal Oelec, no calories. I live alone so made it for myself the first time (and couldn't keep my face out of it). Today I made a double batch for my niece and family. And of course, I tasted it. Terrific. They're going to love me even more after tomorrow. Read More
Rating: 3 stars
03/09/2020
Sorry, I forgot to mention in my original review—I did not salt the zucchini! I cooked the meat, then transferred it to another pot and used the grease to cook my veggies (I added bok choy, celery, broccoli, and bell pepper). I drained them of excess moisture after cooking, then added them to the meat and proceeded with the recipe as written. The additional salt would have been too much for my taste. I will make this again, but I’ve given three stars because of the changes needed, and the fact that the tofu (even extra firm) disintegrated within a few stirs. Read More
Rating: 4 stars
01/29/2020
Good but soooo salty. I doubled the sauce because I wanted to have it over rice but it was too much. Maybe next time I will do just 50% more. Also I liked the texture of the zucchini from the salting technique but it was much too salty even after a thorough rinsing. I think it will be much improved next time without all the salt. Read More