The cold blew in today, and we were wanting something warming and comforting to combat it, but were also feeling too tired to make anything very involved.  This is some seriously good stuff, even if you don’t think of yourself as being a fan of tofu, and it’s also seriously easy.

For 4 not huge servings:

cook 1/4 lb ground pork in a little oil over medium heat in a medium stock pot, until no longer pink.

add 1 tbsp grated ginger, 1 tbsp crushed garlic, and 1/8 tsp crushed red pepper.

Stir for about a minute, then add 1/4 cup sliced green onion and cook for a minute or so.

Pour in 1 cup chicken stock and add 1 lb medium hard tofu, cut into 1/2 inch cubes.

Once it’s hot, stir in 1/8 cup soy sauce.

Sometimes I want it to have more of a kick, and sometimes I want it to be more like soup, so I vary the amount of red pepper and stock.  I’d like to try making a variation using ground mushrooms – probably shiitake – in place of the pork.  Since mushrooms contain a fair amount of liquid, which will cook out of them, you’ll need more weight of mushrooms than of pork.  Try increasing it by 1/8 of a pound.  Serve with steamed rice, or even better, sticky rice, if you have some on hand.