-
1
Mince the garlic, ginger, and scallions to create as much surface area as possible.
-
2
Combine the tamari, chili garlic paste, and sesame oil together to make a sauce. Set aside.
-
3
Using a sharp knife, slice the tofu into 1/2'' cubes
-
4
Using a metal wok, heat it up on a medium-high flame until the surface just begins to smoke.
-
5
Add a 1/2 tablespoons of the peanut oil and brown the pork. Remove from the wok and clean the inside with a paper towel
-
6
Over medium heat, add the remaining tablespoon of peanut oil. Add the garlic, ginger, and scallions to the oil making sure the garlic does not begin to brown
-
7
When you begin to smell the aroma of the garlic, ginger, and scallions (about 10-20 seconds), add the tofu to the mixture. Carefully fold the cubes into the flavored oil, making sure not to break up the tofu
-
8
Re-combine the browned pork with the tofu
-
9
Add the chili garlic sauce to the wok and combine it evenly over the cubes. Sprinkle the sugar over the top of the mixture
-
10
Let the tofu and pork cook together for 1 minute to help the flavors combine. In the meantime, stir the corn starch and cold water together in a small bowl
-
11
Add the corn starch slurry to the wok and boil the sauce for 30 seconds
-
12
Serve over jasmine rice. Add extra soy sauce to taste
