Mapo Tofu

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If you’re diligent, you may remember that there was another mapo tofu entry.  Well, this one is much truer to my Mom’s recipe, enough that it warrants an entirely new rewrite!

Ingredients:

• 1 brick of tofu
• 1 clump of zha cai (pickeled cabbage)
• 0.5 lbs ground pork
• 1 tbsp chopped ginger
• 1 tsp cooking wine
• 1-2 tsp black pepper
• 1 tbsp corn starch
• 1 cup water
• 1 tbsp hua jiao you (pepper oil)
• chili sauce

Directions:

1. Prep the tofu by submerging it in hot water.  After a couple minutes, chop the tofu into small cubes and dice the zha cai.  If you’re using pre-diced zha cai, about half a cup will do.  Also take the time to prepare the mixture of corn starch and water.
2. Heat about 3 tbsp oil in a pan
3. When oil is hot, add ginger and cook until fragrant
4. Add the pork and the cooking wine and cook until the water from the pork is mostly evaporated
5. When the water is evaporated, turn the heat to medium and add the zha cai and the black pepper.
6. Cook for 2-3 minutes.
7. Add the tofu and cook for another 2-3 minutes.
8. Add the corn starch mixture and stir until the the contents start to thicken.
9. Add the hua jiao you and the chili sauce.  I usually put in two tbsp since Amanda doesn’t like things too spicy (manda – hey i’m getting better!).

And that’s it.  As an optional garnish, my mom sometimes adds three tbsp of peas just to give the dish some color.