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Mapo Tofu (Non-Spicy)

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 
1 Tbs.  Ketchup                                        
¼ + Cup Broth (chicken or vegetable)
2 Tbs. Sugar
  Dash Salt, 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 served over rice. This version is perfect for children and those who preferred non-spicy food.


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