Ma po tofu #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cooking oil |
| 1 | teaspoon | (or several cloves; crushed) garlic |
| 1 | teaspoon | Fresh chopped ginger |
| 1 | Bunch scallions | |
| ½ | pounds | Ground pork |
| 1 | cup | Water |
| 1 | teaspoon | Cornstarch (up to) |
| ½ | pounds | Tofu cut into bite-size chunks. (I like the very soft; but the firmer tofu varieties work well too.) |
| 1 | teaspoon | Black bean sauce |
| 1 | teaspoon | (or to taste) spicy chili sauce |
| 1 | tablespoon | (or to taste) soy sauce |
Directions
Here is a delicous, spicy recipe for tofu, with Chinese origins. It lends itself to infinite variations, but here's the basic recipe: In a large skillet, saute ginger, garlic, and scallions in the cooking oil. When garlic is slightly browned, add ground pork, and cook until meat is thoroughly browned.
Mix cornstarch in a cup of water, and add to the meat in the skillet.
Bring to a simmer. At this point, add the bean sauce, chili sauce, and soy sauce and stir all well. The sauce should just begin to thicken a bit.
Finally, add the tofu pieces, and gently stir so it's well mixed with the sauce. Cover and simmer for 20- 30 minutes. Serve over rice. some variations:
-use ground beef or ground turkey, or mix ground meats -use no meat at all, and sautee bell peppers or mushrooms, or other vegetables
-use meat and vegetables!
-add fresh spicy chiles for an extra zing ABBYK@...
(ABBY KAVNER)
REC.FOOD.RECIPES
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