Mapo Tofu
For a vegetarian version: substitute 1 cup finely chopped fresh mushrooms for the ground meat. For a gluten-free version, use GF oyster sauce.
Servings: 4
Ingredients
- 2 teaspoons cooking oil
- 1/2 onion diced
- 1/4 pound ground turkey chicken lean ground beef or pork
- 2 cloves garlic finely minced
- 1/2 cup vegetable stock
- 1 tablespoon oyster sauce
- 14 oz firm tofu diced
- 2 cups frozen peas and carrots
- 1/4 cup water
- 1 teaspoon cornstarch or other thickener of your choice
- 1 green onion chopped
- Hot chili sauce such as Sriracha Sauce or Jaden's Sriracha Sauce (pg 42 in cookbook)
Instructions
- Heat a saute pan or wok over medium-high heat. When hot, swirl in the oil, add the onion and cook for 2 to 3 minutes, until onion is softened and translucent. Add the meat and use your spatula to stir and break up.
- When the meat begins to lose its pink color, add the garlic and stir-fry for 1 minute. Stir in the stock and oyster sauce and bring to a simmer. Add the tofu and peas and carrots. Cover and cook for 2 minutes.
- In a small bowl, whisk together the water and cornstarch. Stir this mixture into the pan and let cook for 2 minutes longer. Stir in the green onions and season with the hot sauce, to taste. Serve immediately.