Mapo Tofu by Jax

Mapo Tofu made with lean ground pork, tofu, and watercress

Mapo Tofu made with lean ground pork, tofu, and watercress

 

This is a traditional Chinese dish originating from Sichuan province in China. It can be made as spicy as you want it and it is meaty and satisfying. It’s usually made with pork or beef, tofu, and chili sauce and served over rice.

 

1 teaspoon vegetable oil

1 teaspoon sesame chili oil or sesame oil

½ onion, diced

¼ pound ground turkey, ground chicken, lean ground beef or pork

6 cloves garlic, finely minced

3/4 cup chicken or vegetable broth (use vegetable to be more healthy)

1 tablespoon oyster sauce

14 oz firm tofu, diced

2 cups of veggies such as baby bok choy (pulled apart), watercress (snip into shorter pieces), pea shoots (dou miu), or shredded carrots

1 teaspoon cornstarch (or other thickener of your choice)

1 bunch green onion, chopped

Hot chili sauce, such as Sriracha Sauce or Lee Kum Kee Chili Garlic Sauce

salt

pepper

3 pinches garlic powder

 

1. Heat a saute pan or wok over medium-high heat. When hot, swirl in the both the vegetable oil and the sesame chili oil or sesame oil, add the onion and cook for 2 to 3 minutes, until onion is softened and translucent. Add the meat and use your spatula to stir and break it up.

2. When the meat begins to lose its pink color, add the garlic and stir-fry for 1 minute. Stir in ½ cup of vegetable broth and the tablespoon oyster sauce and bring to a simmer. Add the diced tofu and 2 cups of veggies. Cover and cook for 2 minutes.

3. In a small bowl, whisk together the ¼ cup vegetable stock and cornstarch. Stir this mixture into the pan and let cook for 2 minutes longer. Stir in the green onions and season with the hot chili sauce, to taste. I like putting in 1 tablespoon Lee Kum Kee Chili Garlic Sauce. Add in the 3 pinches garlic powder. Salt and pepper to taste. Do not over salt. Serve immediately with white rice.

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