I was a bit worried about potential comments from Stubbie and L.. I thought it tasted delicious but, as they say in British novels, it looked like sick. Both ate copiously and were uncharacteristically complimentary.
1 lb ground pork
1 package firm tofu 1 lb pea shoots
1 Tbsp finely chopped peeled ginger
1 finely chopped jalapeno pepper
1/3 cup soy sauce
2 tsps olive oil
2 tsps granulated sugar
1/3 cup crushed dry roasted peanuts
1/3 cup julienned mint
1/3 cup chopped scallion
Pat the tofu dry with a paper towel. Cut into bite-sized cubes.
In a bowl, mix together the soy sauce, sugar, chopped jalapeno and 2 tsps of the ginger. Add the tofu pieces and leave to marinate while you proceed with the rest of the recipe. Because of the amount of soy sauce in this recipe, you will not need to add salt.
In a large frying pan, over medium heat, heat the oil until hot. Add the remaining ginger and the ground pork. Cook, stirring as little as possible so that the meat can develop crispy bits, about 5 mns.
Lower the heat and mix in the pea shoots. Cook, stirring occasionally, for just a couple of minutes. Add the tofu and the marinade to the pork and cook until the tofu is heated through.
Transfer to a serving platter and top with the crushed peanuts, mint and scallion.
(Original recipe inspired by a tofu and bean sprout recipe in Bon Appetit Magazine 9/2014.)