Weeknight Mapo Dofu with Ground Pork
Bon Appetit Magazine, Nov 2016, p. 52
My new favorite Asian dish! I love Mapo Dofu (tofu), but it's generally not the healthiest dish to make or eat. Lots of oil and few to no vegetables. For this recipe, we added vegetables to "healthy-it-up" (and to use ingredients we had in the fridge!), and the entire dish used only 2 Tbsp of vegetable oil. My mouth is watering now just thinking about this.
This is an easy weeknight dish -- the recipe notes it at 25 min total time which is about right.
Ingredients: ground pork, jalapeno, tofu, garlic, ginger, scallions, tomato paste, Sichuan peppercorns, chicken broth, Chinese black bean garlic sauce, cornstarch, vegetable oil, basil, white rice
- Used medium firm tofu as we like them in chunks and didn't want the tofu to fall apart
- Added broccoli and kale (cooked/wilted kale in a separate pan and added to the dish near the end)
- The key to this dish is the Chinese black bean garlic sauce which I've found at many regular/standard grocery stores