Tofu Pork with Green Beans
This is a take on a traditional Chinese dish is most popular in the Hunan Providence and can EASILY be made vegetarian. If pork isn't for you, leave it out. Or try using shrimp or chicken instead. Usually Hunan dishes are very spicy but you can omit the chili oil or amp it up! Serve this dish over rice if desired.
Ingredients
- ¼ cup neutral oil, such as vegetable, soy, or grapeseed oil
- 8 to 10 oz tofu, pressed, cubed, and patted dry
- 8 oz pork tenderloin or ribeye, thinly sliced (OMIT the pork or try using chicken thighs or breasts)
- ½ sweet onion, thinly sliced
- 10 oz green beans, trimmed
- 4 oz mushrooms, sliced
- 2 cloves garlic, thinly sliced
- 2 Tbsp. sesame oil
- 1 Tbsp. chili oil (optional)
- 1 Tbsp. grated fresh ginger (optional)
- 1 tsp. soy sauce (I prefer dark soy sauce)
- 1 tsp. Shaoxing wine or rice vinegar
- Sliced green onion or chopped cilantro, for garnish
Instructions
- Heat a large cast iron skillet or wok over high heat. Add oil to skillet. Heat until shimmering. Carefully add tofu to pan in a single layer. Turn heat to medium high and allow tofu to cook undisturbed for 5 to 7 minutes or until well-browned. Carefully flip it over and cook 5 minutes more. Remove tofu from pan and place on a paper towel-lined plate. Sprinkle with salt and set aside.
- Increase heat to high and add pork to the skillet. Cook about 3 minutes or until it begins to brown but isn't fully cooked. Transfer pork to another plate.
- Reduce heat to medium and add onion to hot skillet. Cook onion about 3 minutes or until translucent. Stir in green beans, mushrooms, garlic, sesame oil, and the chili oil and ginger (if using). Cook, covered, 8 to 10 minutes until green beans are crisp-tender.
- Add the cooked tofu and pork, and the soy sauce and Chinese wine or rice vinegar to skillet. Cover and cook 5 minutes more or until flavors meld, pork is cooked through, and beans are tender.
- Serve topped with sliced green onion or cilantro.