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Mapo Tofu

A very comforting Szechuan Chinese dish. Traditionally made with pork and tofu in a thick flavorful and spicy sauce. One of our favorite ways to enjoy this recipe is to top off a bowl of ramen.


Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 20 minutes | Ready In: 45 minutes
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1 (20 oz.) block firm tofu, cubed, drained
2 TB vegetable oil
1 lb. ground pork, chicken or turkey
2 tsp. ginger, minced
2 tsp. garlic, minced
5 stalks green onion, chopped, white parts only
2 tsp. chili garlic paste
2 TB Aloha shoyu
2 c. chicken broth
3 tsp. cornstarch mixed with 3-5 tsp. water
2 tsp. sesame seed oil
1 tsp. chili oil
5 stalks green onion, chopped, green parts only


Cooking Process:

In a large skillet or wok over medium high heat; brown pork in oil. Add ginger, garlic and white parts of green onion. Add chili garlic paste, soy sauce, broth and tofu. Bring to a boil and cook 2-3 minutes. Stir in cornstarch mixture, sesame seed and chili oils.

how to serve:

For service; stir in green parts of green onion. Optional to serve over pan fried noodles or as a ramen topping. Serves 4-6 appetizers or 2 entrees.

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