Mapo Tofu With Shrimp Japanese-sichuan Style

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon black beans (chinese salted black beans)
• 2 tablespoons dry sherry (substitute harveys bristol cream, sake)
• 1 tablespoon grated ginger
• 1 tablespoon chopped garlic
• 2 ounces ground lamb (substitute ground beef, turkey or chicken meat)
• 1 tablespoon soy sauce
• 3/4 cup chicken stock (substitute other types of stock)
• 2 tablespoons bean sauce (amoy sichuan spicy noodle sauce)
• 1/2 tablespoon chili paste with garlic (chinese)
• 2 tablespoons tapioca starch (substitute cornstarch)
• 15 ounces tofu (firm japanese or chinese)
• 2 teaspoons salt
• 3/4 cup chives (chinese garlic chives, substitute spring onions, scallions)
• 1/2 lb shrimp (medium size, remove the shell, devein & split half way)
• 1 teaspoon vinegar
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil

Recipe

• 1 preparation.
• 2 in a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes. then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
• 3 in a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
• 4 in a cup add stock, amoy sichuan spicy noodle sauce, chili paste with garlic, set aside.
• 5 in a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
• 6 cut up the firm tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
• 7 for the chinese chives, discard the buds/flowers (some like to use this), wash the chives and then cut into small 1 inch pieces ( ¾ cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).
• 8 place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
• 9 cooking directions.
• 10 in a wok (or teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
• 11 add the ground lamb (or other meat) and stir to break up the pieces for about 1 minute.
• 12 next add the stock mixture, stir and bring to a boil.
• 13 add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. (further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).
• 14 mix the tapioca starch and water, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
• 15 add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
• 16 add sesame oil, briefly toss gently… now you are almost finished.
• 17 in individual plates add some rice and then the shrimp/black bean tofu sauce on the side or on top.
• 18 enjoy.
• 19 notes:.
• 20 this recipe is fairly mild in taste. however, you can add chili oil, chili peppers or other hot spices to taste.
• 21 the amoy sichuan spicy noodle sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like japanese miso paste, chinese brown bean sauce) found in asian food stores.
• 22 serve with or other rice of your choice.