Mapo Tofu
| Submitted by: Mark Itskowitch, Communication BA, 1990 |
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I love Asia, and I love Asian food…. so, as I was cooking more and more, I researched recipes of food that I love so I can enjoy them at home.
| Servings: 3-5 | Cultural Connection: Chinese Inspired |
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Ingredients
| ½ lb ground pork | 2 tbsp fresh garlic | 2 tbsp ginger |
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| 2 tbsp chili bean paste (Doubanjiang) | 2 tbsp red curry paste | 2 oz Japanese rice wine |
| 1 cup chicken broth | 1 oz soy sauce | 1 cup zucchini, chopped |
| 1 package chopped tofu | ½ cup scallions | Cornstarch |
Instructions
- In a pan, heat the ground pork. After browning, add garlic and ginger. Combine
- Add chili bean paste and red curry paste. Combine. Deglaze with 1 oz. Japanese rice wine.
- Add in chicken broth, the remaining Japanese rice wine, soy sauce, zucchini, and tofu. Simmer.
- Add scallions, and stir. Add in a cornstarch slurry and simmer until thickened.
- Serve over rice and enjoy!
