This was one of those dinner-times when I had a bunch of random leftovers in the fridge that needed using up–tofu, ground pork and half a cucumber. I pondered this combination and came up empty-minded, so off to the Internet I went in search of a recipe. This recipe fit the bill and with it I served a simple cucumber salad with sesame seeds and a dash of sesame oil. I had somewhat low expectations for this dish because, well, it seemed a bit strange to me. But, I adore Chinese food and eat it at any opportunity once I step foot out of Montana and back into California. So I was at least hoping this would turn out well.

©EverydayCookingAdventures 2013

Unlike many people, I don’t have a large supermarket near me so I couldn’t run out and buy Chinese five spice powder. Instead, I used my mortar & pestle (something I always enjoy because it seems so primitive and I like that I guess) and ground the ingredients I put in parentheses in the directions below. I left out the Chinese cinnamon because I didn’t have any, and plus what in the world is that? It only took 2 minutes and turned out really tasty–not too spicy just a hint of heat. I only coated the tofu with the spice powder on one side so it wouldn’t be too hot. Also, I left out the green onion but thinly sliced about an inch of leek and tossed that in with the pork to soften. I liked the addition because I’m not a big raw onion fan.

©EverydayCookingAdventures 2013

Okay, here comes the exciting part…it was insanely good tasting!It may look boring but it was far far away from the land of bland. The pork got nicely coated with the sauce and made it almost sweet. We both finished our whole plates. The cucumber salad was a perfect palette cleanser and I would certainly make this meal again and again. Great stuff! Here’s my Chinese tofu & pork:

©EverydayCookingAdventures 2013

Chinese Braised Tofu with Ground Pork

By: Steamy Kitchen

Servings: 2 people
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 1/2 block firm or extra firm tofu
• 1/4 tsp Chinese five spice powder (star anise, ground clove, ground pepper, fennel seed, & Chinese cinnamon)
• salt and freshly ground black pepper
• 1/2 tablespoon cooking oil
• 1/2 pound ground pork, beef, turkey or chicken
• 1 clove garlic, very finely minced
• 1 teaspoon grated fresh ginger
• 1/2 cup chicken broth
• 1 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 stalk green onion, chopped (OR 1 inch leek, thinly sliced–My Addition)

Directions:
1. Drain the tofu and place on towels or paper towels. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board or a cast iron frying pan) on top. You can weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several slices 3/4″ thick. Season on both sides with salt & pepper and optionally with very little Chinese five spice powder.

2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowly slide in the tofu slices in one layer. Fry for 2 minutes, then flip to fry the other side for 2 minutes until both sides are browned. Remove the seared tofu to a clean plate.

3. To the same wok, add in the ground meat (and the leek if using). Saute until browned, about 3-5 minutes. Add in the garlic and ginger and stir fry for 30 seconds. Add in the chicken broth, oyster sauce and soy sauce.

4. Add the cooked tofu back in the pot and lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Mix in green onion. Serve with rice.