Ma Po Tofu

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 lb ground lamb
• 3 inches fresh ginger, peeled and finely chopped
• 1/4 cup fresh shiitake mushroom
• 1 cup boiling water
• 1 lb firm tofu, cut into 1/2 inch cubes
• 6 garlic cloves
• 5 green onions, sliced finely
• 1 tablespoon olive oil
• 2 tablespoons sesame oil
• 4 -5 tablespoons hot black bean sauce (mash beans into a paste)
• 1 tablespoon szechwan stir-fry sauce
• 1 teaspoon hot chili oil
• 2 tablespoons light soy sauce
• 1/2 cup water
• 1 green onion, finely sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons dry sherry
• 2 teaspoons cornstarch

Recipe

• 1 place 1 tablespoon of the chopped ginger into a large zip-lock bag, and reserve the remainder.
• 2 add the remaining marinade ingredients to the bowl (1 sliced green onion, 1 tablespoons soy sauce, 1 teaspoons sesame oil, 2 tablespoons dry sherry, 2 teaspoons cornstarch), and mix well.
• 3 add the ground lamb, mix marinade and ground lamb together, and put in refrigerator to marinate for at least 30 minutes.
• 4 remove hard stems from shiitake mushrooms and slice finely.
• 5 blanch the tofu in boiling water for 2-3 minutes, then drain.
• 6 combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form a thick paste.
• 7 heat large skillet over medium-high heat.
• 8 add the sesame and olive oil (2 tbsp sesame, 1 tbsp olive) and just as it is starting to smoke, add the garlic/ginger pasted and stir-fry, stirring continuously for approximately 30 seconds (take care not to burn the mixture).
• 9 next add the black bean hot sauce, szechwan stir fry sauce, chili oil, shiitake mushrooms, and stir-fry for approximately 60 seconds.
• 10 stir meat mixture, add it to the skillet, and continue to stir-fry over high heat for two to three minutes, until it looses its pinkish color.
• 11 toss in the tofu and the sliced green onions and continue to fry for about 45 seconds.
• 12 pour in the soy sauce and water, bring to a boil, then reduce heat to moderate and cook for a couple of minutes.
• 13 if there appears to be too much liquid in the pan contents, thicken with a little cornstarch and water.
• 14 serve with steamed rice.