More garlic scapes and some scallions in our CSA box and more stir-fry. This time I used the garlic scapes in a no-spice version of ma po tofu. (I'll be so happy when the kids get old enough to eat super spicy foods so that we can go back to food the way hubby and I like it... sigh.)
Usually I make this recipe with garlic, but the garlic scapes promised a much milder and more perfumed flavour...
My MIL uses cilantro in this dish which really punches it up, but I abstain because the kids are ambivalent about cilantro. A little in a taco or Vietnamese roll is okay, but chop up a whole bunch and throw it into their meal and they begin to complain.
Garlic Scape Tofu with Ground Pork Serves: 4-6 adults for dinner
1 bunch garlic scapes (1/2 cup chopped scapes or 4 large cloves garlic, minced)
2 - 3 scallions (1 cup, chopped)
1/2 lb ground pork
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
7 tablespoons chicken stock
1 lb silken/soft tofu, cubed
- Heat a small amount of oil over medium-high heat. Add scapes and scallions (reserve some scallion greens for garnish and extra flavour at the end). Fry briefly to soften, then add ground pork.
- Cook until pork begins to change colour, add soy sauce and oyster sauce. Keep frying until pork is completely cooked, breaking up any clumps of meat.
- Mix the cornstarch into stock to form a slurry and add to wok/pan. Stir as mixture thickens, 1 minute.
- Gently fold in tofu and lower heat to medium-low. Heat until tofu has warmed through.
- Garnish with reserved scallion greens and serve.
*** Add some sriracha or chili-garlic sauce into the pan at the same time as the other sauces for an even more delicious ma po tofu version of this recipe.