Mapo Dofu: Spicy Tofu With Meat Sauce (szechwan Style)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons sesame oil
• 2 tablespoons cooking oil
• 1 chopped sweet onion (can also use green onions)
• 1 tablespoon crushed garlic
• 1 lb ground turkey (can also use ground beef, lamb, chicken, lamb)
• 1 tablespoon chili paste, to taste (we like sriracha brand)
• 1 1/2 cups chicken stock
• 2 -3 tablespoons soy sauce (to taste)
• 2 -3 tablespoons sake (rice wine or other wine)
• 1 tablespoon minced gingerroot
• 2 (14 ounce) containers silken tofu (drained and cut into cubes)
• 3 tablespoons cornstarch

Recipe

• 1 in a large sturdy frying pan (preferably a 12" one), saute the onions and the garlic in the oils until onions are somewhat tender (saute less if using green onions).
• 2 add in the ground meat and chop it up with your spatula as you stir-fry. continue until meat is no longer pink (takes only a few minutes--do not overcook!).
• 3 add in ginger, chili paste (to taste--leave it out if cooking for a toddler), sake or other wine, soy sauce, and chicken stock. bring to a boil, skimming off fat, if needed.
• 4 add in the cubed tofu and stir gently, while trying to avoid breaking up the cubes. cook only until tofu is coated and hot (not long!).
• 5 stir the cornstarch into a few tablespoons of water--just to moisten--and add this mixture slowly to the meat and tofu--stirring constantly.
• 6 scoop heaping portions of the mapo dofu over steamed rice and let guests add in more chili paste, if they desire.