Mapo Tofu is a Szechuan recipe made of pork and tofu. It is eaten with rice and it can be served along with other dishes. If you want to turn it into a vegetarian dish, all you have to do is remove the pork. You can also replace the chicken broth with vegetable broth.
1Â pound package firm tofu or silken tofu, cut into 6 slices
1/2Â cupÂ chicken or vegetable broth
1Â tablespoon cornstarch
2Â tablespoons soy sauce
1Â tablespoon oyster sauce
1Â to 2 teaspoons chili garlic sauce
4Â ouncesÂ lean ground pork
1 tablespoon sesame oil
1Â tablespoon fresh ginger, peeled and grated
3Â garlic cloves, minced
1/3Â cup green onions, chopped
Remove the excess water from the tofu by placing them on paper towels. Place some more paper towels and a plate over the tofu. Let it stand for 30 minutes. After, you can remove the paper towels and the plate. Slice the tofu into half inch cubes.
In a bowl, combine the broth, soy sauce, oyster sauce, cornstarch and chili garlic sauce. Mix well until the cornstarch dissolves.
Heat the oil in a non-stick skillet over medium heat. Â Saute the ginger and the garlic for 3 minutes or until fragrant. Add the pork and cook it for 5-8 minutes until it is light brown. Add the tofu and cook for another 5 minutes. Pour in the broth mixture. Let it boil. Reduce heat and simmer for another 10 minutes or until the sauce thickens. Adjust seasoning with soy sauce and chili garlic sauce if desired. Serve on a plate or over rice. Garnish with green onions.
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