Pork and Tofu Stir Fry

I made this yesterday just so that we would have something to eat for dinner instead of leftovers (again), and I wouldn't feel guilty about being such a crappy wife/mother.

The recipe calls for leeks, but who has leeks in their 'fridge when they're trying to not be a crappy wife/mother?  So I put in green onions and carrots instead.  Close enough.  

The recipe is from the Food & Wine site.

I used a full 16 oz tub of tofu instead of a half tub and rice vinegar instead of sherry vinegar.  I used chili/garlic paste instead of crushed red pepper (not my favorite green-cover one because cannot find that one in stores anymore).  I also added a spoonful of cornstarch to the chicken broth for thickening.  

Guess what happened.  It came out super ono!  😂 😂 😂

Tip: I had thin-sliced pork in the freezer hoping Wendell would make pork cutlet again, but noooooo.  So I took it out of the freezer and cut it into thin pieces when it was still half frozen.  Was easy to slice that way.

Ingredients

• 3 tablespoons vegetable oil

• 1 pound pork loin, cut into 1 1/2-by-1/4-inch strips

• Salt and freshly ground pepper

• 3 garlic cloves, minced

• Large pinch of crushed red pepper

• 1 large leek—halved and cut into 1-inch pieces

• 1 cup chicken stock or low-sodium broth

• 1/2 pound firm tofu, cut into 1-inch cubes

• 1/4 cup hoisin sauce

• 2 teaspoons sherry vinegar

• 1/2 teaspoon Asian sesame oil

Directions

1. In a large skillet, heat 1 tablespoon of the vegetable oil. Add the pork, season with salt and pepper and stir-fry over high heat until cooked, 2 minutes. Transfer to a plate. Add the remaining vegetable oil to the skillet. Add the garlic and crushed pepper and stir-fry for 1 minute. Add the leek and 1/4 cup of the stock, cover and cook until the leek is softened, 2 minutes. Add the remaining 3/4 cup of stock and bring to a simmer. Add the tofu, then stir in the pork, hoisin, vinegar and sesame oil. Transfer to bowls and serve.