Monday, July 25, 2016

Mapo Tofu

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Denny really enjoyed this version of mapo tofu which has a Japanese twist...the addition of red miso. There are a lot of ingredients in this recipe, but each ingredient contributes nicely to the overall flavor.

1 T canola oil
2 shiitake mushrooms, finely chopped 
1 T garlic, minced
1 T ginger, minced
1 T green onion/scallion, finely chopped 
1 T celery stalk, chopped
12-oz. ground turkey, ground beef or ground pork
1 cup chicken broth
1 T red miso
1 T Chinese garlic chili sauce or garlic black bean sauce
1 T sugar
1 T soy sauce
2 tsp cornstarch dissolved in 1 T water
1 block of tofu, cut in small cubes
1/2 cup peas, optional

Sauté in the oil, the garlic, ginger, shiitake, scallions and celery.  Add the ground meat and cook for a few minutes until no longer pink. Add the broth, miso, garlic chili sauce, sugar and soy sauce. Thicken the meat sauce with the cornstarch dissolved in water.  Add the tofu and peas last and mix until heated thoroughly.  Garnish with chopped green onions, if desired. Serve over hot rice.

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