Meat/Mapo Tofu
| 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