Mapo Tofu – A small batch

March 9, 2014 at 8:36 pm 1 comment

mapo

aka Mabo Dofu

A spicy Szechuan dish that is traditionally made with a chili paste called doubanjuang. I’m sure I could have hunted it down in an Asian grocery, but I went the simpler route and used what I had in my pantry.

2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 pound ground pork
1   14-ounce package silken or soft tofu, cut into 1/2 inch cubes
2 green onions, sliced thin
oil

Sauce
Combine ingredients listed below and set aside

2 tablespoons chili garlic paste
1/4 teaspoon red pepper flakes
1 tablespoon mirin or rice vinegar
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon corn starch
1/4 cup water

In a large pan heat oil and cook garlic and ginger until fragrant
add the meat, breaking it up with a wooden spoon
when the meat is cooked, add the sauce
stir well then add the tofu and green onion
stir to combine and heat through until tofu is warm

Makes 2 servings = 6 carbs each

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Entry filed under: Chinese, For One or Two, Low Carb, Main Course, Popular Ethnic Dishes. Tags: , , .

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1 Comment Add your own

  • 1. Karen K  |  May 10, 2016 at 9:27 am

    As a veggie, I’ll leave out the pork. Looks relish!!

    Reply

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