Mabo Tofu (Family Proportions)

Post date: Mar 21, 2010 7:43:10 PM

Combine in a 4-cup measure (stirring to dissolve corn starch):

16 oz. chicken broth

2 T. corn starch

3 T. soy sauce

2 T. Shaoxing sherry

1 t. salt

1 T. sugar

Chop & combine:

2 T. fermented black beans, chopped

2 T. (heaping) hot broad bean paste (Lian How brand)

1 T. capsicum with red oil

6 large cloves of garlic, minced

2 T. ginger, minced

2 t. Szechan peppercorns, pulverized

Prepare:

2 blocks soft tofu, cubed into 1" pieces (and soaked in hot water, if desired)

1/4 C. extra virgin olive oil (EVOO)

1 lb. ground turkey, pork, or lamb

6 scallions, sliced thinly and separated into white and green parts

Drain tofu well. Heat EVOO in wok or large skillet. Stir fry ground meat until only slightly pink. Add "white" pieces of scallions. Stir fry for 30 seconds. Add black bean seasonings and stir to combine. Add corn starch mixture. Bring to a boil. Simmer for one minute. Add tofu and cook until heated through and sauce completely permeates tofu. Garnish with green parts of scallions. Serve with steamed rice.