I should NOT have stayed up past my bedtime watching Wolverine. Sooo many hot dudes in a movie. I couldn’t contain myself. And I find it interesting that when I see a hot guy on TV and I’m like, “Wowzers. Sooo yummy. I want some of that,” my husband doesn’t act jealous. He responds, “You really think he’s hot? like seriously?” He doesn’t understand my penchant for druggy looking skinny fools.
What does that tidbit have to do with my recipe for mapo tofu? Nothing.
* Serves 4
1 pack firm tofu, diced into 1-inch squares
2 cloves garlic, minced
1 tablespoon scallion, the white part, chopped
1/2 inch knob of fresh ginger, minced
2 oz. ground pork
1 tablespoon hot bean paste
1 tablespoon rice wine
1 cup chicken broth
1/2 teaspoon kosher salt
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
1 sprig scallions, chopped for garnish
1. In a pan, heat up 2 tablespoons of oil and add garlic, white parts of green onion, ginger, pork, and hot bean paste. Cook until the pork is fully cooked.
2. Add tofu, rice wine, chicken broth, salt, soy sauce, sugar, and sesame oil. Reduce heat to simmer, cover, and cook for about fifteen minutes.
3. Add cornstarch and water mixture to thicken.
4. Serve with steamed rice and garnish with chopped scallions.