HOISIN PORK ROLL-UPS

Serves 8 burritos

1 lb extra-firm tofu

1 lb ground pork

3 Tbsp minced garlic

2 Tbsp minced fresh ginger

1 can water chestnuts, drained and sliced crosswise

3 Tbsp sliced green onions (about 2-3 bunches)

1 ½ cup cooked and drained edamame

peanut oil

small tortillas, warmed

Sauce:

10 Tbsp hoisin sauce, 4 Tbsp water, 2 Tbsp soy sauce

Cut the tofu horizontally in half, wrap in paper towels. Put a heavy can on top. Let drain while preparing the other ingredients, changing the towels once. Cut the tofu into 1/4” dice.

Heat a wok over medium-high heat. Add a splash of peanut oil and heat until very hot. Add the ground pork and stir-fry, breaking up the large pieces, until the meat is cooked through. Set aside.

If there is too much fat in the wok, wipe off some of the excess.

Toss in the tofu and stir-fry for about a minute.

Add the garlic and ginger, toss for about 15 seconds.

Stir in the sauce, water chestnuts, green onions and edamame.

Return meat to the wok and heat through, about a minute or two.

Serve rolled up in warm tortillas.

Variations:

You can make it vegetarian by replacing the meat with more tofu.

You can also replace the pork with ground beef, chicken or turkey.

For extra spice, add a teaspoon chili paste with garlic or crushed red pepper flakes when you add the other seasonings.

Would also be quite tasty served on a bed of basmati rice.