Spicy Pork and Vegetable Tofu Recipe

Ingredients:

For the Sauce:

3 tablespoons gochujang (Korean hot pepper paste), or to taste

1/4 cup hoisin sauce

1 tablespoon ketchup

1/3 cup seasoned rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

4 cloves garlic, minced

1 tablespoon finely grated ginger

3 small zucchini, cubed

1 tablespoon kosher salt

1 1/4 pounds ground pork

2 fresh cayenne peppers, seeded and minced, or to taste

1/4 cup sliced green onions, white and light green parts only

1 (14 ounce) package firm tofu, cubed

1 sprig fresh cilantro, chopped (optional)

Instructions:

Combine gochujang, hoisin sauce, ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Whisk sauce and set aside.

Toss zucchini with salt in a large bowl. Let sit for 10 to 15 minutes to draw out the liquid. Drain in a colander, rinse, and let zucchini continue to drain.

Cook pork in a pan over high heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add cayenne peppers and green onions; cook and stir for 1 minute. Reduce heat to medium. Stir in the sauce; simmer until bubbling, 1 to 2 minutes.

Add tofu and the drained zucchini. Cook, stirring often, until zucchini is tender yet crisp to the bite, about 5 minutes. Turn off heat and stir in cilantro.