Szechuan Spicy Pork with Crispy Tofu

Here is a great way to use Tofu. Tofu, a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. You can find it everywhere and it is worth experimenting with it. The beauty of Tofu is that it absorbs whatever flavour you are cooking. In this case, it embraces the Szechuan sauce I usually prepare with ground pork. This recipe can be prepared and cooked within half hour and you have a lovely dish.

INGREDIENTS
175 Gr. ground pork
175 Gr. Extra firm tofu
3 Tablespoons Corn Starch
2 Garlic cloves finely minced
2 Tablespoons ginger finely minced
1 Large onion cut in half and finely sliced
1 Large carrot cut in julienne, small strings
2 Large tablespoons vegetable oil

For the Sauce
3 Tablespoons Soy Sauce
2 Tablespoons Oyster Sauce
1 Tablespoon Sesame Oil
3 Tablespoons Hoisin Sauce
1/4 Teaspoon Red pepper flakes
1 Teaspoon Sriracha Sauce

PREPARATION
Firstly, prepare the sauce by mixing all the listed ingredients in a small bowl. Set aside.
Cut the Tofu in small squares and toss them in corn starch until fully coated.
In a wok heat the oil and when it starts to smoke, saute the tofu pieces until brown on all sides. Remove from the work and set aside.
Add a tablespoon of oil and saute the pork until it separates in small pieces and is fully cooked.
Add the onion and saute for a minute, until translucent and then add the carrot strings.
Add the ginger and garlic and saute for a minute as well.
Add the tofu back in the pan and add the sauce. Mix well and cook for a minute.
Serve with Rice noodles or Jasmine Rice.