Lunch · Korean · 15 min
Spicy Pork and Kimchi Stir-Fry with Tofu
- Calories
- 1569
- Protein
- 79g
- Carbs
- 157g
- Fat
- 73g
Ingredients
- 5.9524 oz pork shoulder
- 7 oz extra-firm tofu
- 1.5 cup napa cabbage kimchi
- 1.9643 tbsp canola oil
- 3 clove garlic
- 1 tsp ginger
- 3 tbsp gochujang
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 0.554 cup short-grain white rice
- 2 tbsp scallions
Method
- 01In a small bowl, whisk together gochujang, low-sodium soy sauce, and toasted sesame oil for the sauce.
- 02Heat canola oil in a wok or large skillet over medium-high heat. Add sliced pork shoulder and stir-fry for 5-7 minutes until fully cooked through and internal temperature reaches at least 145°F (63°C), then rest 3 minutes.
- 03Remove pork from wok. Add cubed tofu to the hot skillet and cook for 4-5 minutes until golden on all sides, then transfer to plate with pork.
- 04Add minced garlic and grated ginger to the pan and stir-fry for 30 seconds until fragrant.
- 05Add chopped kimchi and cook 2-3 minutes until softened.
- 06Return pork and tofu to wok, pour sauce over stir-fry, and cook 2 minutes until heated through and well coated.
- 07Serve hot stir-fry over hot steamed short-grain rice and garnish with sliced green onion.
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