Brasied Tofu With Ginger (Dau Hu Kho Gung) Recipe
Servings: 4
Ingredients
- 1 Tbsp. vegetable oil
- 1 lrg galic clove peeled and chopped
- 2 ounce fresh ginger peeled and chopped
- 6 ounce grnd pork (70% lean)
- 1 tsp Vietnamese chili and garlic sauce or possibly more to taste
- 2 x scallions root ends trimmed, cut 1 1/2" long and halved lengthwise
- 1 lb hard tofu cut into 1/2" cubes
- 1 Tbsp. fish sauce Coarse sea salt to taste Freshly grnd white pepper to taste
Directions
- Heat the oil in a clay pot or possibly heavy-bottomed pot over medium heat. Stir-fry the garlic and ginger till fragrant and lightly golden brown, about 5 min. Add in the pork and stir-fry so it separates into pcs and just cooks through, about 3 min.
- Reduce the heat to low, add in the chili and garlic sauce, scallions, tofu, and fish sauce, and carefully mix (so as not to break up the tofu too much) till well combined. Cover and cook for 5 min.
- Season to taste with salt and pepper and continue cooking, covered, till all the flavors have blended together, another 10 min. Serve with rice.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 140 | 63% |
| Total Fat 15.57g | 19% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.09g | |
| Cholesterol 31mg | 10% |
| Sodium 414mg | 17% |
| Potassium 410mg | 12% |
| Total Carbs 5.23g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.83g | 1% |
| Protein 15.47g | 25% |
