Mapo Tofu (szechuan Homestyle Tofu)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 lb firm tofu
• 4 ounces ground lamb
• 1/4 teaspoon salt
• 1 tablespoon chili paste (or more, depending on your preference)
• 3 tablespoons chicken broth or 3 tablespoons chicken stock
• 1 leeks or 3 green onions
• 1 teaspoon black bean paste
• 1 1/2 tablespoons tapioca starch
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons soy sauce

Recipe

• 1 mix marinade ingredients.
• 2 marinate lamb for about 20 minutes.
• 3 cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
• 4 remove from boiling water and drain.
• 5 chop leeks or green onions into short lengths.
• 6 heat wok and add oil.
• 7 when oil is ready, add the marinated lamb.
• 8 stir-fry lamb until the color darkens.
• 9 add salt and stir.
• 10 add the black bean paste.
• 11 add the chili paste, then the stock, tofu, and leek or green onions.
• 12 turn down the heat.
• 13 cook for 3- 4 minutes.
• 14 while cooking, mix cornstarch, water, and soy sauce together.
• 15 add to wok and stir gently.
• 16 serve with freshly ground szechuan pepper.
• 17 prep time is marinating time.