Tag Archives: pork

Mabo Dofu – Spicy and YUM-YUMMY!

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!

A spicy dinner treat!
A spicy dinner treat!


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

Other ingredients:

Green onion

1 – tbsp sesame oil

1 – tsp “rayu” (chili oil)

Corn starch slurry

Ground white pepper to taste (not black pepper)

Key stuff
Key stuff

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.

Add chili paste and garlic and cook until pungent
Add chili paste and garlic and cook until pungent (30 seconds)

3. Add braising sauce and carefully add cubed and drained tofu.

Carefully add tofu to braising sauce
Carefully add tofu to braising sauce

4. Stir gently then braise maybe ten five minutes, covered, stirring occasionally.

Bring to boil, then cover and braise for about 5 minutes, 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!



Gyoza Anyone?

Gyoza anyone?  I guess we call them “dumplings” here in the US of A…

Simple to make.

Tastes great (or at least that’s what my kids say).

And it’s FREEEEE at Chez Mustang.Koji’s!  LOL


Completed gyoza
Completed gyoza


  1. Ground pork (kurobuta type preferred!)
  2. Green onions
  3. Napa cabbage or regular cabbage is just as fine
  4. Sesame oil
  5. Crushed garlic (raw)
  6. Sugar
  7. Salt and pepper
  8. Shredded ginger if you like
  9. Chopped water chestnuts if you like
Do not press meat mixture.
Do not press meat mixture.

Combine ingredients but do not press.  Spoon about a tablespoon of mixture into gyoza skin.  Fold.  Add a touch of oil to coat bottom of cast iron skillet (non-stick does not work!), medium high heat.  Cover, add about 2-3 tablespoons of water to steam.  Remove when botton is browned.

Serve with a dipping sauce made of soy sauce, “ra-yu” or chili oil, and Japanese vinegar if you like.

So simple, a mechanic can do it.

Oh…  Chopsticks are expected.