Dd's Mapo Tofu

When Didi shared this photo with us I remarked on how it was so innovative of her to serve the dish on noodles. She was puzzled and asked, "Why? How do you eat it?" 

I always thought it was a given that you eat Mapo Tofu with rice. No?

 

Mapo Tofu

½ (20 oz.) block tofu, 1-inch cubes, drain well

2 TB vegetable oil

½ lb. ground pork, chicken or turkey

2 tsp. ginger, minced

2 tsp. garlic, minced

3 stalks green onion, white and green parts separated, chopped

Sauce:

1 ½ TB doubanjiang (Korean bean paste)

1 c. chicken broth

½ c. water

2 TB mirin

1 TB chilie garlic paste

1 TB red miso

1 TB oyster sauce

1 TB soy sauce

1 tsp siracha

½ TB black beans, soaked, drained, mashed

2 tsp. cornstarch

1 tsp. sesame seed oil

3 tsp. cornstarch mixed with 3 tsp. water

In a mixing bowl; combine sauce ingredients. Set aside. In a large skillet or wok over medium high heat; brown pork in oil. 

Add ginger, garlic and white parts of green onion. Add sauce ingredients and tofu; stirring well until slightly thickened. Serve over pan fried noodles or as a ramen topping. Top with green onion. Serves 4 appetizers or 2 entrees.