MAPO DOUFO aka SLOPPY TOFU JOES

Here’s a milder version of the classic Chinese dish (loosely translated “pock-marked Grandma’s tofu”). It goes well with plain white rice to soak up the sauce.

ingredients

1 T canola oil
2 T minced ginger
2 T crushed Sichuan peppercorns
3 cloves minced garlic
6 green onions, thinly sliced
1 1/2 T Chinese chili paste
1/4 C chopped cilantro
2 T soy sauce
1/2 lb ground meat (sirloin, round, pork, chicken, turkey)
2 T fermented black beans, rinsed and chopped
2 C chicken broth
1 lb firm tofu, cut into 1 1/2 " cubes
1 T cornstarch

directions

1
Heat oil over high heat. Add 1 T ginger, 1/2 the garlic, 3 sliced onions, 1/2 the chili paste and 1/8 C cilantro. Cook 30 seconds.
2
Add ground meat and black beans. Cook until brown, stirring frequently, about 4 minutes.
3
Add remaining ginger, garlic, chili paste and soy sauce, along with chicken broth. Bring to boil. Gently add tofu, simmer over medium heat for 3 minutes.
4
Mix cornstarch and about 1/2 C hot liquid from wok in small bowl to create smooth paste. Slowly add to wok and simmer until slightly thickened, about 1 minute. Add more chile paste to taste if necessary.
5
Serve hot over bowls of white rice and top with remaining green onions and cilantro.