Mapo Tofu Recipe

INGREDIENTS:

• 1 tablespoon cold water

• 1 teaspoon cornstarch

• ½ pound ground pork (substitute for chopped

   shiitake mushroom for Vegan version)

• 1 tablespoon vegetable oil

• 1 tablespoon minced garlic

• 1 tablespoon minced fresh ginger root

• 1 package of Ying Ying’s Nigari firm tofu, cut into 1 inch pieces

• 5 tablespoons soy sauce

• 2 tablespoons Ying Ying’s Black Bean sauce

• 1 teaspoon white sugar

• 3 green onions, chopped

• 1 teaspoon sesame oil

DIRECTIONS:

STEP 1
Mix water and cornstarch in a small bowl; set aside.
STEP 2
Brown ground pork (or chopped shiitake mushroom) in a small skillet over medium-high heat, about 5 minutes. Drain fat.
STEP 3
Heat oil over medium-high heat in a large skillet or wok. Cook garlic and ginger in oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with soy sauce, black bean sauce, and sugar; stir to combine.
STEP 4
Stir in cooked pork (or shiitake mushroom) and green onion. Sprinkle with cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir sesame oil into the thickened mapo tofu.