Pennsylvania Dutch Style Spicy Tofu with Ground Pork

Ingredients

In this Pennsylvania Dutch adaptation, we incorporate elements of the Dutch cuisine to create a unique twist on the traditional Mapo Doufu. The original Sichuan peppercorns are replaced with black pepper, which adds a warm and earthy flavor. Additionally, we use ground pork instead of the traditional minced beef or pork, as it aligns with the Pennsylvania Dutch preference for heartier meat dishes. The sauce is also slightly sweetened to cater to the Dutch palate. We alse have the original recipe for Mapo doufu, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) ginger, grated 1 tablespoon (15g) ginger, grated
• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 2 tablespoons (30g) tomato paste 2 tablespoons (30g) tomato paste
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) maple syrup 1 tablespoon (15ml) maple syrup
• 1 teaspoon (5g) black pepper 1 teaspoon (5g) black pepper
• 1 teaspoon (5g) chili flakes (adjust to taste) 1 teaspoon (5g) chili flakes (adjust to taste)
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 block (14oz/400g) firm tofu, cut into cubes 1 block (14oz/400g) firm tofu, cut into cubes
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the ground pork to the skillet and cook until browned, breaking it up into small pieces with a spoon.
3. 3.
   Stir in the tomato paste, soy sauce, Worcestershire sauce, maple syrup, black pepper, and chili flakes. Cook for 2 minutes to allow the flavors to meld together.
4. 4.
   Pour in the chicken broth and bring the mixture to a simmer. Add the tofu cubes and gently stir to coat them with the sauce. Simmer for 10-15 minutes, or until the tofu is heated through and the flavors have melded together.
5. 5.
   Serve the Pennsylvania Dutch Style Spicy Tofu with Ground Pork over steamed rice. Garnish with sliced green onions.

Treat your ingredients with care...

• Tofu — To achieve a firmer texture, press the tofu between paper towels or a clean kitchen towel to remove excess moisture before cutting it into cubes.
• Black pepper — For a bolder flavor, freshly grind the black pepper instead of using pre-ground pepper.
• Worcestershire sauce — If you prefer a vegetarian version, look for Worcestershire sauce that is specifically labeled as vegetarian or use a vegan Worcestershire sauce alternative.

Tips & Tricks

• Adjust the spiciness by adding more or less chili flakes according to your preference.
• For a milder version, you can substitute ground pork with ground chicken or turkey.
• Serve the dish with a side of pickled vegetables to add a tangy contrast to the spicy flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers gently on the stovetop or in the microwave, adding a splash of water or broth to prevent drying out.

Serving advice

Serve the Pennsylvania Dutch Style Spicy Tofu with Ground Pork over steamed rice for a complete and satisfying meal. The rice will help balance the spiciness of the dish and absorb the flavorful sauce. Garnish with sliced green onions for a fresh and vibrant touch.

Presentation advice

To enhance the presentation, arrange the tofu cubes and ground pork on top of the steamed rice in a neat and appealing manner. Drizzle some of the sauce over the top and sprinkle with sliced green onions for a pop of color. Serve with a side of pickled vegetables for added visual interest.