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Mapo Tofu

Ingredients A    
19-25 oz. Firm Tofu (cut into ½-¾ inch cubes)
¼ lb.  Ground Pork (add more if desired)
Sprigs  Green Onion (finely chopped) 
1   tsp. Minced Garlic 
  Shitake Mushroom (cut into ¼ inch cubes) 
Ingredients B  
2 Tbs. Oil
1  Tbs. Wine
Tbs.   Soy Sauce 
2 Tbs.  Ketchup                                        
2    tsp.  Garlic Chili Sauce                                   
1 tsp. Sriracha Hot Chili Sauce (“green cap”)
¼ + Cup Broth (chicken or vegetable)
1 Tbs. Sugar
  Dash Salt, Pepper, Crushed Red Pepper
Ingredients C  
1 tsp. Corn Starch
Tbs.   Water 


  1. Pour oil in the wok, add in green onion (save some green cut-up’s portion uncooked for later) and minced garlic, stir then add in mushroom. Stir fry for about 1-2 minutes.
  2. Sauté in ground pork and add remaining Ingredients B. Add in tofu, gently stir, then cover and simmer for about 5 minutes. Note: Tofu will absorb the liquid during cooking; thus, add more broth, 1 Tbs. at a time, as needed.
  3.  Mix Ingredients C in a bowl. Slowly pour into the wok to thicken the sauce.
  4. Remove and serve on a plate. Sprinkle uncooked green onion over the top of the dish.
Mapo Tofu is great over rice.
For extra spicy, add any one or all three chili sauces and crushed red pepper.


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