Korean Chilli Bean Pork Tofu
Kenny
Ash
Thursday, December 29, 2011 - 18:52

Key ingredients / flavours

200g block white Tofu
100g minced pork
½ teaspoon cornflour
2 tablespoon chilli bean paste
1 clove chopped garlic
1 teaspoon chopped ginger
1 teaspoon chilli flake
1 spring onion (chopped)
2 tablespoon ground nut oil
½ teaspoon brown sugar
Garnish:
1 spring onions (chopped)
1 red chilli (sliced)

1.Heat the oil in a wok. Fry the Tofu for 2-3 minutes. Keep warm.
2.Fry the garlic, spring onion, chilli flakes and ginger in the rest of the oil for 1 minute. Add in the minced pork. Stir fry for 3 minutes. Add in the chilli bean paste and sugar. Mix well. Sprinkle 3 tablespoon of water, cover and simmer for 10 minutes till the meat sauce thickens.
3.Gently add in the prepared Tofu. Heat through.
4.Serve. Garnish with spring onion and sliced red chilli.

The wine match...

Cabernet Sauvignon

A smooth Cabernet Sauvignon full of cassis and black cherry flavours, complemented by hints of coffee and dark chocolate. A great match with red meats, herbaceous dishes and mature hard cheeses.

Why they go together...

The black cherry flavour of the Cabenet Sauvignon goes well with this hot spicy pork dish becuase it brings a warm feeling in the mouth. The coffee and the dark chocolate flavour also complement well with the subtle flavour of the tofu.

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