[CH] Spicy Pork & Tofu

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Tried this recipe last night from cookbook called "Quick from Scratch"
from "Food and Wine" and it was really pretty tasty and made me think of
Doug in BC :-).  This book has some nicely flavored stuff that is quick
and seems as advertised (called "real food for busy weeknights"). 
Doug:  I pressed the tofu like you've said to do and it worked!  Made
the pieces hold together better as I cooked them and also seemed like
they may have absorbed more of the flavors of the sauce, too.  Thanks
for that tip!

Tofu with Spicy Pork and Snow Peas

1 cup plus 2 Tbsp. Chicken Stock or canned low-sodium chicken broth
1/3 cup soy sauce (I used dark soy sauce)
3/4 tsp sugar
1 Tbsp cornstarch
1 1/2 Tbsp water (cold water)
3 Tbsp cooking oil (I used p-nut oil and prob only 2 Tbsp)
5 cloves garlic, minced 
1 1/2 Tbsp grated fresh ginger
1 small onion, minced (I used TX 1015, of course)
1/2 tsp dried red-pepper flakes, plus more to taste (loooooooooots more,
plus hab pwd)
3/4 pound ground pork
1/4 tsp salt
6 ounces snow peas, cut into 1/2 inch pieces (I left mine whole)
1 1/2 pounds firm tofu, cut into 2 - inch cubes
3/4 tsp Asian sesame oil 

1.  In a small bowl, combine the stock, soy sauce, and sugar.  In
another small bowl, combine the cornstarch and water.

2.  In a wok or large frying pan, heat the oil over moderately high
heat.  Add the garlic and ginger and stir-fry until fragrant, about 30
seconds.  Add the onion and red-pepper flakes and stir fry for 1
minute.  Increase the heat to high and add the pork and salt.  Stir-fry,
breaking the meat into small bits with a metal spatula or spoon, until
the meat is no longer pink, about 3 minutes.

3.  Add the stock mixture and bring to a boil.  Reduce the heat to
moderately high and add the snow peas and tofu.  Simmer, stirring
gently, until the tofu is heated through, about 3 minutes.  Stir the
cornstarch mixture and add it to the pan.  Simmer until thickened.  Stir
in the sesame oil.

More notes from me:  I think my ground pork from the grocery may have
had water added, because I had to pour off some as I stir fried it and
still needed to add more cornstarch slurry to thicken the sauce at the
end.  Be sure to use the toasted (dark colored) sesame oil and add after
taking off heat.  I served with white jasmine rice, and some Sriracha
was good on the side to dip an occasional piece of tofu in for a nice
garlicky blast.  Be sure to have everything ready before you start to
stir fry, it goes pretty fast from that point on.
Deb in Houston

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