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| Both sides previous revision Previous revision Next revision | Previous revision | ||
| recipes:mapo_tofu [2023/03/11 01:47] – roach | recipes:mapo_tofu [2026/02/15 19:24] (current) – gadgette | ||
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| Line 1: | Line 1: | ||
| - | {{tag>untagged | + | {{tag>chinese cold_weather with_rice |
| <note warning> | <note warning> | ||
| Line 8: | Line 8: | ||
| ===Ingredients=== | ===Ingredients=== | ||
| *1 lb Ground Pork | *1 lb Ground Pork | ||
| - | *~1 lb block of Tofu | + | *~1 lb block of Tofu in ~2cm cubes |
| *3 tbsp ground fresh Ginger | *3 tbsp ground fresh Ginger | ||
| *3 tbsp ground fresh Garlic | *3 tbsp ground fresh Garlic | ||
| Line 16: | Line 16: | ||
| *1+½ tsp Corn Starch | *1+½ tsp Corn Starch | ||
| *¼ tsp Toasted Sesame Oil | *¼ tsp Toasted Sesame Oil | ||
| + | *4 green onions | ||
| + | *¾ " | ||
| ===Method=== | ===Method=== | ||
| + | -Start your rice | ||
| -Add chili oil to large pan on medium heat | -Add chili oil to large pan on medium heat | ||
| - | -Add pork to hot oil, browning and breaking into small pieces | + | -[VELVET YOUR PORK WITH SHAIOXING AND CORNSTARCH] |
| -When pork is browned, add the doubanjiang, | -When pork is browned, add the doubanjiang, | ||
| - | -Add the chicken stock to deglaze the pan, then add sesame oil | + | -Add the chicken stock to deglaze the pan, then add the sesame oil |
| -Prepare a slurry of cornstarch and ~1tbsp water | -Prepare a slurry of cornstarch and ~1tbsp water | ||
| -When the pork and broth is at a simmer, add the cornstarch slurry while stirring to prevent clumps | -When the pork and broth is at a simmer, add the cornstarch slurry while stirring to prevent clumps | ||
| + | -Carefully add tofu and gently stir to coat | ||
| + | -Maintain a gentle simmer for at least 10 minutes (we let it simmer until our rice is done) | ||
| + | -Serve on rice and top with chopped green onion | ||
| ===Notes=== | ===Notes=== | ||
| + | If your chili oil does not contain sichuan pepper, add ½ tsp ground sichuan pepper with the ginger and garlic. | ||
| Inspired by: https:// | Inspired by: https:// | ||