| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons canola oil
- 1 pound firm tofu, cut into 1-inch cubes
- 2 teaspoons coriander seeds, lightly crushed
- 1 pound ground pork
- Kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 4 large cloves garlic, thinly sliced
- 2 scallions, thinly sliced
- 1 cup snow peas
- 2 red bell peppers, seeded and cut into 1-inch strips
- 2 tablespoons low-sodium soy sauce, plus more as needed
- 1 scant tablespoon honey
- 1 small knob fresh ginger, grated
- Zest and juice of 1 large lemon
- 1 tablespoon rice vinegar or red wine vinegar
Instructions
- Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
- Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
- Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 436 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 28 g |
| Cholesterol | 54 mg |
| Sodium | 594 mg |
Reviews
Really enjoyed! I like the higher protein and fat with veggie vitamins for the “filling factor” as well as sodium control. Acid brightens and enhances. Like another reviewer, couldn’t get snow peas but grabbed snap peas. I’ll make again.
Followed this with only a single simple substitution, using chopped baby bok choy instead of snow peas (my market only had frozen). We generally loved the flavors, especially the toasted crushed coriander on the pork and the sauce. The lemon and vinegar notes were awesome, and stood out. The tofu was a bit bland, and because it was seared off first it didn’t absorb much flavor, and all it seemed to add to the dish was more protein. We added extra red pepper flakes at the end as part of the “season to taste” step. Looking forward to see how the leftovers taste, and if the flavors melding make it better or worse.
Made it exactly but nobody enjoyed it at my house. Too bad I had to throw it out. I can’t figure where I went wrong, maybe it is just the taste buds.
Loved this recipe for a quick week-night dinner. YUM! We will make it again!
Love this recipe! First time my husband ever tried tofu, and he really liked it too!
Incredible flavor and so easy to make. Couldn’t find snow peas today, but fresh sugar snaps (in Oct?) were a nice substitute. Make this dish!
I am not a chef; but, it took me longer than Alex to make it. However, OMG, I loved it!! I would love for her to cook for me!
So flavorful and prepping ahead makes it super fast. Served over jasmine rice.
Made this tonight and it was wonderful. Followed the directions to the tee. Great dish, thanks Alex.
I cannot save this recipe to Pinterest. Can someone fix that?