Mapo Tofu

Mapo tofu (ma po dou fu) is one of the most popular classic flavorful Sichuan dishes and a little spicy tofu dish made with garlic, ginger, and ground pork originating from China

Ingredients:

1 pound tofu, cut into slices 

1/2 cup chicken broth 

1 tbsp cornstarch 

2 tbsps soy sauce 

1 tbsp Lee Kum Kee oyster sauce 

2 tsps Lee Kum Kee chili garlic sauce 

200 grams ground pork 

1 tbsp grated peeled fresh ginger 

3 garlic cloves, minced

Procedure:

Place tofu slices on several layers of paper towels; cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate; discard paper towels. Cut tofu slices into 1/2-inch cubes.

Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

Saute ground pork in a large nonstick skillet over medium-high heat until done. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook until golden. Add broth mixture to pan. Bring to a boil. Cook 1 minute or until mixture thickens. Remove from heat. Serve.