- 12 oz (375 g) pork loin or tenderloin, cut in 1/2-inch/1 cm cubes
- 1/2 tsp (2 mL) grated gingerroot
- 1/4 tsp (1 mL) black pepper
- 1 tbsp (15 mL) peanut or canola oil
- 1/2 cup (125 mL) natural or blanched whole almond
- 3 cloves garlic, minced
- 2 red hot peppers, cut in 1/2-inch/1 cm long pieces
- 1 green sweet pepper, cut in 1/2-inch/1 cm pieces
- 2 tsp (10 mL) miso paste
- Half pkg (425 to 454 g pkg) regular tofu, cut into 1/2-inch/1 cm cubes
- 3 green onions, cut in 1/2-inch/1 cm long pieces
- 1/2 cup (125 mL) homemade or low-sodium chicken or vegetable stock
- 1 tsp (5 mL) cornstarch
Mix together pork, ginger and black pepper; set aside.
In nonstick skillet, heat oil over medium-high heat; fry almonds, stirring often, until lightly toasted. Remove with slotted spoon; set aside.
Add pork mixture to pan; sauté until seared. Stir in garlic, hot peppers and green pepper; sauté for 1 minute. Add miso paste and fry until dissolved in oil. Stir in tofu and green onions; pour in stock and simmer, stirring often, until just a hint of pink remains in centre of pork, 2 to 3 minutes.
Stir in reserved almonds. Dissolve cornstarch in 1 tbsp/15 mL water and stir into pan; boil for 30 seconds.