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

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

$Id: mapo_tofu,v 1.1 2018/06/29 02:25:19 deaven Exp $