Ma-bo Dofu for a Crowd

Post date: Feb 20, 2010 5:09:15 AM

Combine in a bowl and stir to dissolve corn starch:

64 oz. chicken broth

½ C. corn starch

¾ C. soy sauce

½ C. Shaoxing sherry

4 t. salt

¼ C. sugar

Chop and combine:

½ C. fermented black beans

6 T. hot broad bean paste (Lian How brand)

3 T. capsicum with red oil

24 large garlic cloves, minced

½ C. ginger, minced

3 T. Szechuan peppercorns, pulverized

Other Prep:

8 blocks of soft tofu, cut into 1" x 1" x 1" cubes

1 C. extra virgin olive oil (EVOO)

4 lbs. ground turkey

24 scallions, sliced, separated into "white" and "green" piles

Drain cubed tofu well and allow to come to room temperature. Heat EVOO in wok or large skillet. Stir fry ground turkey until only slightly pink. Add "white" part of sliced scallions. Stir fry for 1-2 minutes. Add black bean mixture and stir to combine. Add liquid corn starch mixture. Bring to a boil. Simmer for 1 minute. Add drained tofu and cook until heated through and sauce completely permeates tofu. Garnish with "green" part of scallions.