Dau Hu Kho Gung Braised Tofu With Ginger
Total Time: 25 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 1 tablespoon vegetable oil
- 1 large garlic clove, peeled and minced
- 2 ounces fresh ginger, peeled and minced
- 6 ounces ground lamb
- 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
Recipe
- 1 the lamb 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 lamb and stir fry. it should separate into pieces and be just cooked through.
- 5 reduce heat to low. add the chili sauce, scallions, tofu and fish sauce. mix carefully so you don't break up the tofu too much. it should be well mix.
- 6 cover and cook for 4 minutes. season to taste with salt and pepper. cook for about another 10 minutes or until the flavors blend.
- 7 serve with rice.
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