When it comes to spicy food, I think Mapo Tofu is always at the top of my list. Mapo tofu is a Sichuan (Szechuan) comfort food which is made from a spicy chili-bean sauce called toban djan. You can find toban djan at Asian markets. I like to add ground pork and tokyo negi to my mapo tofu recipe. Compared to the green onion, Tokyo negi has a stalky white part.

The key to this recipe is cooking at very high heat. Serve with fried rice or steamed rice. It goes well with both!

Ingredients:

12 oz soft tofu (not silken)
6 to 8 oz ground pork
1/4 cup minced tokyo negi (optional)
1 tablespoon minced garlic
2 1/2 tablespoon toban djan
1 1/2 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon chili oil
1/2 cup water
1/4 cup water with 1 teaspoon corn starch
2 tablespoon oil to cook

Makes about 3 Servings

Cooking Instructions:

Step 1: Cut tofu into 3/4 inch cubes. Mince tokyo negi.

Step 2: Heat wok over high heat. Add oil when wok is hot. Stir in the minced garlic. Add ground pork and mix with garlic.

Step 3: When the pork has cooked through, add tokyo negi and stir.

Step 4: Add the toban djan, chili oil, and soy sauce and stir again.

Step 5: Add tofu and stir gently. After a minute, add a 1/2 cup of water and let it come to a boil.

Step 6: Now, add the cornstarch water mixture around the outer edge of the wok. Wait about 30 seconds then stir. Let it simmer for about a minute.

Step 7: Serve with steamed rice or fried rice.

This post is tagged Chinese, pork, spicy, tofu

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