Tuesday, October 21, 2014

Mapo Tofu

     It's always nice to find simple recipes in cooking magazines. Half the time they require ridiculous ingredients with insane direction. "Lightly lambaste a pre-pubescent hedgehog for 16 hours before braising another 12 hours in a reduction of leprechaun tears and the sweat of an owlbear." I hate that sort of shit. Give me a nice simple recipe involving simple ingredients. If I can bang it out in under 30 minutes, that's even better. This is one of those recipes. This came together in about 20 minutes and was plenty tasty. I like that options for the harder to find ingredients were provided. Naturally, I took liberties with the recipe. The end result was plenty tasty and very filling. We'll call it a winner and add it to the rotation. As always, notes and changes are in blue.

Mapo Tofu
via Food and Wine Magazine

  • 1 teaspoon canola oil (omitted)
  • 1/2 lb. ground beef chuck (85% lean) (That didn't happen. I went with about a pound and a quarter of 73/27 ground beef)
  • 1/2 pound ground pork (omitted. I figure I'd go straight beef for this)
  • Kosher salt (I try to limit salt intake, so I omitted it)
  • 2 Tbsp. chile bean sauce, preferably tobojan dijan (Nope. I did have black bean garlic sauce, which I used instead)
  • 2 Tbsp. homemade sriracha. Use store bought if you prefer.
  • 2 Tbsp. hoisin sauce or tenmenjan (soybean paste) (We had the hoisin on hand so that's what we used.)
  • 1 Tbsp. soy sauce
  • One 14-ounce package soft tofu, drained and finely diced
  • 1-1/2 tsp. cornstarch
  • 1/2 cup water
  • 3 scallions, finely chopped
  • white rice for serving
  1. Heat a large pan until hot (if you can heat it until it's cold, you've done something wrong). Add the oil, followed by the beef and pork (since the beef was a touch fatty, I just omitted the oil). Season with salt and cook over high heat, stirring and breaking up the meat until crumbly and lightly browned, about 3 minutes (if you used higher fat meat like we did, remember to drain the grease)
  2. Stir in the chile-bean sauce, hoisin and soy sauce (and the sriracha, if you're using it) and cook, stirring for 3 minutes; gently fold in the tofu.
  3. In a small bowl, whisk the cornstarch into the water. Add to the pan and simmer until the sauce thickens, about 2 minutes.
  4. Stir in the scallions and serve.
Good times!

1 comment:

  1. Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
    Judy@ http://www.bakeatmidnite.com