Ma Po Tofu With Spinach

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 3 ounces lamb (i usually use a little lamb loin chop)
• 16 ounces soft tofu (try to get the freshest tofu you can get, made locally)
• 1 cup chicken broth
• 3 tablespoons soy sauce (plus an extra splash)
• 1 tablespoon dry sherry
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 2 teaspoons asian chili sauce (this is pulpy, mashed red chili peppers, with the whole seeds included. look for huy fong, a small j)
• 2 -4 bunches baby spinach
• 1 green onion
• cornstarch
• 1/2 teaspoon sesame oil
• steamed rice

Recipe

• 1 start your rice cooker.
• 2 dice the lamb into tiny cubes, stir in a splash of soy sauce, and set aside.
• 3 cut the silken tofu into 1/2 inch cubes and set aside. be gentle with your tofu, the soft kind is delicate and comes apart easily.
• 4 combine the chicken broth, soy sauce, sherry, sugar, and salt, and set aside.
• 5 heat up the vegetable oil in a wok, deep skillet, or dutch oven.
• 6 when the oil is very hot, add the chili sauce and garlic. stir for 30 seconds, just enough to wake up the flavors, but not enough to burn the garlic.
• 7 add the diced lamb and stir, cooking for another minute or so. (it will cook more later).
• 8 add the tofu and pour in the sauce. stir once gently, being careful not to break up the tofu.
• 9 bring the sauce up to a boil and braise uncovered for 5 minutes or so. (how long you want to braise it depends on how saucy you want it to be--the longer it boils, the more the liquid will reduce.).
• 10 dice the green onion, and green parts together.
• 11 after 5+ minutes, the tofu will take on a nice reddish brown color from the sauce. at this point, mix cornstarch and water to make about a tablespoon of goopy paste, and stir into the boiling sauce. throw about 4 handfuls of baby spinach onto the top and cover, cooking for another 2 or 3 minutes.
• 12 when your spinach is wilted and the sauce is "clingy", gently stir in the green onion and 1/2 tsp of sesame oil.
• 13 serve on top of lots of steamed rice.