A: | 6oz ground turkey |
2t white wine | |
1t soy sauce | |
1t ginger, minced | |
3T Doubanjiang (fava bean paste, prefer Pixian) | |
B: | 1/4C onion, minced |
1C chicken stock | |
15oz tofu, soft, cubed to 1cm | |
C: | 1t corn starch |
2T water | |
D: | 1T canola oil |
1T Sichuan peppercorns | |
E: | 1/4C green onion, chopped |
2t chili oil | |
2t sugar | |
1. | Combine (A), (B), (C) in three separate bowls and reserve. |
2. | Heat (D) in wok until peppercorns start to change color; reserve peppercorns and save on a paper towel. |
3. | Add (A) to wok and fry until meat is cooked, add (B), cover, and braise for 10-15 minutes over medium high heat until liquid absorbs and is reduced approximately by half. |
4. | Add (C), cook and stir to thicken sauce. Add (E), mix, and serve over rice. |
Servings: 6
$Id: mapo_tofu,v 1.1 2018/06/29 02:25:19 deaven Exp $
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