Monday, March 14, 2011

Mapo Tofu

I've had several versions of this and I think very few have disappointed me.   This recipe was pretty easy and was a good base for variation.  Thanks to No Recipes for printing a recipe!  (that seems pretty contradictory, but you'll like the site anyway)

Mapo Tofu

1 Tbs dark miso
2 Tbs Mirin or other sweet cooking wine
1 Tbs oyster sauce
2 tsp asian chili sauce (Tobanjan, Gochujang, Sriracha, etc)
1 tsp sesame oil
1 tsp corn starch
1/4 cup water
2 cloves of garlic minced
1 Tbs ginger minced

1/2 lbs. ground meat (I use pork but you can use turkey, beef, or veggies like eggplant)
14oz package silken tofu cut into 1/2 inch cubes
2 scallions sliced thin

Mix the first group of ingredients in a bowl to make the sauce. Adjust seasonings as you see fit.
Put a splash of oil in a hot saute pan and fry the garlic and ginger until fragrant.
Add the ground meat and break it up with a wooden spoon. When the meat is cooked, drain off any excess oil and add the sauce mixture.
Stir to combine, then add the tofu. If the sauce seems thick (or non-existent), add some water and cook until the tofu is heated through. If you’re using silken tofu, be careful not to mash up the tofu too much.
Stir in the scallions just before taking it off the heat and serve with white rice.

I make different versions of this sauce depending on what’s in the fridge and as always I encourage you to experiment with what you have. Some things I’ve tried include Szechwan pepper, chinese 5 spice powder, hoisin sauce, dengjang with varying amounts of chili sauce (I like it spicy). For vegetarians, you can leave out the meat, or include veggies like red bell peppers, onions, or eggplant.

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