Ma Po Tofu

A tasty way to stretch a small amount of meat.  It's a little bit like a stew.  I have used ground pork (traditional) or beef to great effect, but you could also use ground chicken or turkey.  It doesn't take long to make, and you can tinker with the level of heat to suit your taste.  You can also combine the sauce ingredients earlier in the day, or even a day ahead, for convenience.  Broccoli or bok choi makes a great vegetable with this.  Some recipes use only half the meat shown here, but I like it to be a hearty dish.

Serves 4
Total prep and cooking time:  20 - 30 minutes

1/2 lb. lean ground pork or beef

2 tablespoons dry sherry/vermouth

1 teaspoon cornstarch

1/2 medium onion, finely chopped

300 grams soft tofu, drained and cubed

1/2 cup chicken broth

1 tablespoon cornstarch diluted in 1/4 cup water

1/2 teaspoon toasted sesame oil optional

Sauce ingredients:

1/2 tablespoon fermented black beans, rinsed and mashed OR 1/2 tablespoon black bean sauce

1/2 tablespoon sambal oelek

1 teaspoon cayenne pepper

2 tablespoons soy sauce

3 cloves of garlic, crushed

1 teaspoon minced fresh ginger

1/2 teaspoon white pepper

 

Combine the meat, sherry, 1 teaspoon of cornstarch, and set aside.  In a small bowl, combine sauce ingredients and set aside.  In a large skillet, over medium heat, cook the meat until evenly browned.  Add the onion and cook until the onion turns translucent.  Stir in the spicy sauce mixture until the meat is evenly coated.  Add the tofu and stir gently (you don't want to dissolve the tofu into the dish). Pour in the chicken broth and bring to a boil.  Stir in the dissolved cornstarch and cook, stirring constantly but gently, for a couple of minutes until the sauce has thickened.  Finish by drizzling with sesame oil, if you like.   Serve over steamed rice.

 

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