Ingredients A |
|
|
19-25 |
oz. |
Firm Tofu (cut into ½-¾ inch cubes) |
¼ |
lb. |
Ground Pork (add more if desired) |
2 |
Sprigs |
Green Onion (finely chopped) |
1 |
tsp. |
Minced Garlic |
2 |
|
Shitake Mushroom (cut into ¼ inch cubes) |
|
|
|
Ingredients B |
|
2 |
Tbs. |
Oil |
1 |
Tbs. |
Wine |
2 |
Tbs. |
Soy Sauce |
1 |
Tbs. |
Ketchup |
¼ + |
Cup |
Broth (chicken or vegetable) |
2 |
Tbs. |
Sugar |
|
Dash |
Salt, Pepper |
|
|
|
Ingredients C |
|
1 |
tsp. |
Corn Starch |
1 |
Tbs. |
Water |
|
|
|
- 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.
- 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.
- Mix Ingredients C in a bowl. Slowly pour into the wok to thicken the sauce.
- 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.