Mapo Dofu
Rebecca
ingredients
- 1 block of firm tofu
- 1/4 cup chicken broth
- 1 lb ground pork or turkey or beef
- 2 TBSP white wine
- Cornstarch
- 1 TBSP peanut oil
- 1/2 TBSP minced fresh ginger
- 2 cloves garlic, minced
- 1 TBSP hot bean sauce (or mein see and mixed with red chili and garlic paste)
- 2 TBSP soy sauce
- 1 cup frozen green peas
- 2 teaspoons hot pepper oil or 1 teaspoon cayenne
- Salt and pepper to taste
- 2 green scallions
directions
- 1
Cut the tofu into 1/2 inch cubes, rinse and drain in colander.
- 2
Bring chicken broth to a boil. Add tofu to boiling broth. Simmer while preparing the rest of the meal.
- 3
Mix the pork in a mixture of the white wine and 1 teaspoon cornstarch.
- 4
Heat peanut oil in a wok. Saute garlic and ginger in oil until softened. Do not let brown. Add pork mixture and stir fry till cooked through. Add mein see, soy sauce, frozen peas and cayenne to meat mixture.
- 5
Add tofu and chicken broth. Let simmer until thickens.
- 6
Garnish with scallions and serve over rice.
Source: Adapted by Rebecca from The Frugal Gourmet
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