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4
servings as a main dishMedium
Published 2012
Amy Wong converts the elements and flavors of complicated stuffed tofu into an everyday Stir-fry. She strips away the time-consuming filling process of the classic and simply crumbles tofu and ground pork into a pan, and then stir-fries the ingredients to make a loose savory hash. Serve with rice and stir-fried greens for a satisfying supper.