How’s about a little change-up – like in spicy heat?
Mabo Dofu! Some call it Szechuan Tofu. Whatever, it is a warm, tasty treat for a cool night…or any meal!
It really is quite simple to throw together. And you really don’t need a wok – a regular ol’ pot will do!
The key ingredients:
1/2 pound – ground pork
2 – 8 oz cartons of firm tofu (16 oz total) cut into the size of your big toe (If comparing, wash your toe first.)
2 – tbsp chili paste
1 or 2 – cloves garlic
For braising stock:
1 – cup chicken stock (I used to make my own but too lazy now – it does make a difference!)
3 – tbsp regular soy sauce
2 – tsp sugar
1/2 – tsp salt
1 – tbsp sesame oil
1 – tsp “rayu” (chili oil)
Corn starch slurry
Ground white pepper to taste (not black pepper)
1. In hot 2 quart sauce pan, drizzle a little oil then brown ground pork over high heat.
2. When browned, quickly add the chili paste and crushed garlic then stir. Cook until pungent, no more 30 seconds.
3. Add braising sauce and carefully add cubed and drained tofu.
4. Stir gently then braise maybe
ten five minutes, covered, stirring occasionally.
5. Remove from heat. Stir in sesame oil and chili oil (to your liking) and ground white pepper. Stir in cornstarch slurry to desired thickness.
6. Top off with green onions and serve over rice, ramen or eat it by itself! Easy!