lunch

Spicy Pork and Kimchi Stir-Fry with Tofu

Name: Spicy Pork and Kimchi Stir-Fry with Tofu
Ingredients: 8 oz (227 g) Pork shoulder, thinly sliced; 7 oz (198 g) Extra-firm tofu, pressed and cubed; 1.5 cups (300 g) Kimchi, chopped; 3 tbsp (45 g) Gochujang (Korean chili paste); 2 tbsp (30 ml) Soy sauce (low sodium); 1 tbsp (15 ml) Sesame oil; 3 cloves (9 g) Garlic, minced; 1 tsp (2 g) Ginger, grated; 2 tbsp (10 g) Scallions, sliced (for garnish); 2 cups (360 g) Cooked short-grain rice; 1 tbsp (15 ml) Vegetable oil (for stir-frying)

Nutrition

1574

kcal

Calories

Protein

143

Carbs

Fat

AI Insight

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Ingredients(11)

Pork shoulder, thinly sliced8 oz (227 g)

Extra-firm tofu, pressed and cubed7 oz (198 g)

Kimchi, chopped1.5 cups (300 g)

Gochujang (Korean chili paste)3 tbsp (45 g)

Soy sauce (low sodium)2 tbsp (30 ml)

Sesame oil1 tbsp (15 ml)

Garlic, minced3 cloves (9 g)

Ginger, grated1 tsp (2 g)

Scallions, sliced (for garnish)2 tbsp (10 g)

Cooked short-grain rice2 cups (360 g)

Vegetable oil (for stir-frying)1 tbsp (15 ml)

Instructions

Prepare the sauce: In a small bowl, whisk together gochujang, soy sauce, and sesame oil. Set aside.

Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the pork shoulder slices and stir-fry until browned and cooked through, about 5-7 minutes. Remove pork from the wok and set aside.

Add the cubed tofu to the hot wok and stir-fry until lightly golden on all sides, about 4-5 minutes. Remove tofu and set aside with the pork.

Add minced garlic and grated ginger to the wok and stir-fry for 30 seconds until fragrant.

Add the chopped kimchi to the wok and stir-fry for 2-3 minutes until slightly softened and fragrant.

Return the cooked pork and tofu to the wok. Pour the prepared sauce over everything and stir to combine, ensuring all ingredients are coated. Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.

Serve immediately over cooked short-grain rice. Garnish with sliced scallions.