Mapo Tofu

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons tapioca starch (can substitute cornstarch)
• 2 tablespoons soy sauce
• 1/4 lb ground lamb
• 1 lb regular tofu (medium firmness)
• 1 leeks or 3 green onions
• 1/4 teaspoon salt
• 1 teaspoon chinese preserved black bean (fermented black beans, also called chinese black beans)
• 1 tablespoon chili bean paste
• 3 tablespoons chicken stock or 3 tablespoons chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons light soy sauce
• freshly ground szechwan pepper
• 2 tablespoons oil, for stir-frying, as needed

Recipe

• 1 mix marinade ingredients. marinate lamb for about 20 minutes.
• 2 cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. remove from boiling water and drain.
• 3 chop leek or green onions into short lengths.
• 4 heat wok and add oil. when oil is ready, add the marinated lamb. stir-fry lamb until the color darkens. add salt and stir. add the salted black beans. mash the beans with a cooking ladle until they blend in well with the meat. add the chili paste, then the stock, bean curd, and leek or green onions.
• 5 turn down the heat. cook for 3 - 4 minutes.
• 6 while cooking, mix cornstarch, water, and soy sauce together. add to wok and stir gently. serve with freshly ground szechuan pepper.