Dateline: June 16, 2020 Mapo anything, but with tofu this time!

I have been hankering for spicy food lately, I think to off-set the heat.  So, I have some tofu, and some ground pork, so it will be mapo tofu.

I really liked the Lucas Sin recipe and will use that one again.  Here it is again, Mapo Tofu.

I originally followed what he did in the video cast on YouTube.  I downloaded the recipe and realized that it did not match exactly what he did on video.  

Mapo Tofu/Mabo Dofu by Lucas Sin, altered by Clarissa Coffey

12 oz tofu, cut into cubes (soft tofu preferred, but firm is fine too)
1/2 pound pork, beef, or mushrooms minced*
2 cloves garlic
1 teaspoon ginger, minced*
2 scallions or 1/2 medium onion
2 tablespoon doubanjiang or miso, or a combination
2 tablespoon chili oil*
1 tablespoon fermented black beans, washed and soaked*
1/2 cup stock or bone broth
1 tablespoon each mirin and Shaoxing wine.
1 tablespoon cornstarch
1 tablespoon water
neutral oil
salt
sugar
1 teaspoon Sichuan peppercorn or sansho, ground*
3 scallions or Chinese chives, sliced fine*

*optional ingredients

Directions

Boil tofu in salted water for 10 min. Carefully drain in a colander and set aside.

Over high heat, heat oil in a hot pan and scallions or onions. Stir-fry until fragrant. Add minced meat. Fry until brown and add garlic, fermented black beans, ginger, and doubanjiang and stir-fry until fragrant. Deglaze with wine and mirin.

Turn down to medium heat and add stock or bone broth. Bring to a boil, stirring frequently.

Make a slurry with cornstarch and water. Add boiled tofu to mix and mix until combined. Thicken sauce with the cornstarch slurry to desired consistency.

Taste and adjust seasoning.  Add a pinch of sugar if the spice level is too high for you.

Add scallions or chives and Sichuan peppercorn or sansho to garnish. Serve immediately with warm rice.

I was very happy with tonight's version.  It was super tasty, had the right amount of spice and was immensely satisfying when served with quinoa.  Along with a glass of nice riesling to temper the heat.  When I was browning the meat, I threw in a handful of green beans.  An inspired touch, I might add.  

Provided some color and vegetal interest as well.  I didn't have soft tofu, I had silken.....worked out ok, tasted delicious, but left a little something to be desired on the plate.  A bit baby-food-esque.

browning meat

boiled and draining silken tofu

I keep saying I will try it with beef, but just can't make myself do that!  Maybe some day.