Dau Hu Kho Gung Braised Tofu With Ginger

• 1 tablespoon vegetable oil
• 1 large garlic clove, peeled and minced
• 2 ounces fresh ginger, peeled and minced
• 6 ounces ground pork
• 1 teaspoon vietnamese chili-garlic sauce, to taste
• 2 scallions
• 1 lb firm tofu, cut into 1/2-inch cubes
• 1 tablespoon fish sauce
• coarse sea salt
• fresh ground black pepper

1. The pork should be 70% lean.
2. The Scallions should have the root ends trimmed, cut into 1-1/2-inch long pieces and be halved lengthwise.
3. Heat oil in clap pot over medium heat use heavy bottomed pot if not clay Stir fry garlic and ginger until fragrant and lightly golden.
4. Add the pork and stir fry.
5. It should separate into pieces and be just cooked through.
6. Reduce heat to low.
7. Add the chili sauce, scallions, tofu and fish sauce.
8. Mix carefully so you don't break up the tofu too much.
9. It should be well mix.
10. Cover and cook for 4 minutes.
11. Season to taste with salt and pepper.
12. Cook for about another 10 minutes or until the flavors blend.
13. Serve with rice.

vegetable oil, garlic, ginger, ground pork, garlic, scallions, firm tofu, fish sauce, salt, fresh ground black pepper

Taken from www.food.com/recipe/dau-hu-kho-gung-braised-tofu-with-ginger-202380 (may not work)