■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■
Sichuanese Mapo Tofu
Grandma's Tofu

from my mom :)

[Serves 3]
1 box soft tofu 1/2 lb ground pork
1 TBSP Pixan sauce (broad bean paste) 1 tsp fermented black soy beans
1 to 2 tsp ginger, minced 1 to 2 tsp garlic, minced
1/2 tsp cayenne pepper 1 tsp soy sauce
3 TBSP chicken stock 1 1/2 tsp corn starch
1 cup chicken stock (add more to thin consistency as needed) 2 scallions, sliced
1/2 to 1 tsp ground Sichuan peppercorn

Method Step 1 Stir fry ground pork until crispy. Remove from pan and set aside.
Step 2 Cut up tofu.
Step 3 Heat 1 TBSP oil at medium heat. Add Pixan sauce and cook until red color.
Step 4 Add soy bean, ginger, garlic, and ground cayenne. Stir fry until cooked.
Step 5 Add soy sauce and 3 TBSP chicken stock, stir.
Step 6 Add tofu and cook.
Step 7 Add starch and 1 cup chicken stock. After the sauce thickens, add crispy pork and scallions. If sauce is too thick, add more chicken stock.
Step 8 Place in serving bowl. Sprinkle top with ground Sichuan peppercorn.
Suggestions A wok is nice but not needed
The milesgee.com Cookbook
■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■