Spicy Tofu Casserole with Pork
Dive into comfort food with a bold twist in this Spicy Tofu Casserole with Pork, a savory dish that combines the creamy texture of firm tofu with the rich, spicy flavors of ground pork and gochujang. Infused with notes of garlic, ginger, and sesame oil, this casserole is perfectly balanced by the sweetness of red bell peppers and a rich, thickened sauce. Baked to bubbly perfection, it marries Korean-inspired flavors with the hearty appeal of a baked casserole. Ready in under an hour, this dish is ideal for busy weeknights or cozy family dinners. Serve it hot with a side of steamed rice or crusty bread to soak up every last drop of the savory, spicy sauce.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 300 grams ground pork
- 3 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 teaspoons sesame oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, minced
- 4 stalks scallions, chopped (reserve some for garnish)
- 1 piece red bell pepper, diced
- 2 tablespoons vegetable oil
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 0.5 teaspoons white or black pepper
- 1 teaspoon sugar
Instructions
Press the tofu to remove excess water by wrapping it in a clean towel and placing a heavy object on top for 10-15 minutes. Once pressed, cut the tofu into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until lightly browned on all sides, about 5-7 minutes. Remove the tofu from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and chopped scallions (reserve some for garnish). Sauté for 1-2 minutes until fragrant.
Add the ground pork to the skillet and cook, breaking it up with a spoon, until browned and fully cooked, about 5 minutes.
Stir in the soy sauce, gochujang, sesame oil, sugar, and white or black pepper. Mix well to coat the pork evenly in the sauce.
Add the diced red bell pepper and sauté for another 2 minutes to slightly soften the peppers.
Pour the chicken stock into the skillet and bring the mixture to a simmer.
In a small bowl, mix the cornstarch with cold water to create a slurry. Gradually pour the cornstarch slurry into the skillet while stirring continuously, allowing the sauce to thicken slightly.
Gently fold the browned tofu cubes into the mixture, ensuring they are well coated in the sauce. Let everything simmer together for 2-3 minutes to combine the flavors.
Preheat your oven to 375°F (190°C).
Transfer the tofu and pork mixture into a casserole dish. Smooth out the surface and bake for 10-15 minutes until bubbling and heated through.
Remove the casserole from the oven and garnish with the reserved chopped scallions.
Serve hot with steamed rice or crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 22.4 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
