Spicy Pork and Tofu Stew

• 1 1/2 pounds boneless pork, preferably from the shoulder, cut into 1 1/2-inch chunks
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 2 tablespoons soy sauce
• 2 tablespoons sugar or mirin
• 2 tablespoons go chu jang or 2 tablespoons dark miso
• plus hot red pepper flakes to taste
• 3/4 to 1 pound silken tofu, cut into 1-inch cubes
• 1 tablespoon dark sesame oil
• 1 tablespoon toasted sesame seeds (page 596) for garnish
• 2 tablespoons chopped scallion for garnish

1. Turn the heat to high under a large skillet with a lid; add the pork cubes a few at a time and brown well, adjusting the heat so the meat browns but does not burn and turning to brown all sides, about 10 minutes.
2. Transfer the meat to a plate and turn the heat to low.
3. Add the garlic and ginger to the pan and cook, stirring occasionally, until the garlic colors, a couple of minutes.
4. Add 1/4 cup water, then the soy sauce, sugar, and go chu jang.
5. Raise the heat slightly and bring to a boil, then return the meat to the pan and cover.
6. Adjust the heat so the mixture simmers steadily but not violently and cook, stirring once in a while, until the pork is tender, 30 to 45 minutes.
7. (You can prepare the dish to this point several hours in advance, cover, and set aside until youre ready to eat, then reheat; or cover and refrigerate overnight before reheating.)
8. Uncover, then add the tofu and stir gently; cook for just a few minutes to heat the tofu through.
9. Taste and adjust the seasoning, then stir in the sesame oil, sprinkle with the sesame seeds and scallion, and serve immediately.

boneless pork, garlic, fresh ginger, soy sauce, sugar, miso, pepper, silken, sesame oil, sesame seeds, scallion

Taken from www.epicurious.com/recipes/food/views/spicy-pork-and-tofu-stew-386281 (may not work)