Tag Archives: tofu

Mapo Tofu


This is a great dinner. It uses a few unusual ingredients but any good oriental market should have them. its got some heat but isnt blazing hot

2 Tbsp fermented black beans
14 1/2 oz can chicken broth
5 Tbsp chili bean paste (or sambal oleck if easier to find)
2 Tbsp rice wine
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 tsp ground sichuan peppercorns

2 Tbsp oil
1 lb ground pork
1 Tbsp minced garlic
2 tsp minced ginger
2 lbs firm tofu,drained and cut into 1″ cubes
2 Tbsp cornstarch dissolved in 4 Tbsp water
1 scallion green part only thinly sliced

Rinse the fermented beans and crush with the back of a spoon
add the rest of the sauce ingredients and set aside

Heat a wok over high heat until a drop of water sizzles on contact
add the oil
stir fry the pork until lightly browned,about 2 minutes
add the ginger and garlic and stir fry 30 seconds
pour the sauce into the wok and bring to a boil
reduce heat to simmer
gently place the tofu cubes into the wok and gently stir to coat with sauce
simmer 3 minutes
add the cornstarch mixture and gently stir to thicken
sprinkle the scallions over all and serve hot.


Thai stuffed tofu


this can easily be made as a vegetarian dish by omiting the pork. its still is yummy

2 12oz packages extra firm tofu,drained
1 zucchini roughly chopped
1 onion peeled and quartered
1 jalapeno pepper,seeded
1 baby bok choi roughly chopped
5 shitake mushrooms (reconstituted if dried) finely chopped
4 cloves garlic peeled and (only 3 if vegetarian)
3 Tbsp minced ginger divided (only 2 if vegetarian)
1 egg
4 Tbsp fish sauce divided (only 2 if vegetarian)
1 Tbsp hosin sauce
1 Tbsp corn starch
1/2 lb ground pork (if using)

for the pork
mince 1 garlic clove
heat 1 tbsp oil in a skillet. add 1 tbsp ginger and the 1 minced garlic clove
saute 30 seconds. add the pork and saute until cooked through. remove from the heat and stir in 2 tbsp fish sauce. set aside


for the stuffing
place the zucchini,onion,jalapeno, 2 Tbsp ginger,2 cloves garlic,bok choi in a food processor, processes until they finley chopped into a paste. pour into a bowl and add the fish sauce,hosin sauce,egg ,shitakes and cornstarch. mix well. stir in the cooked pork if using. set aside

for the tofu
cut each block of tofu into 4 squares. slice each square diagonally into triangles. pat dry
heat 2 tbsp oil in a large skillet until shimmering. add the tofu and cook all side but one until brown (about 2-3 minutes a side)
remove the tofu and let sit until cool enough to handle
using a sharp paring knife cut a slit in the uncooked side. use a spoon to scoop out the insides leaving about 1/4″ on each side,carefully making sure not to go all the way through the tofu. stuff each triangle with the stuffing mix,filling to overflowing.
heat the oil remaining in the skillet until hot,adding another tbsp of oil if needed.
place each triangle of tofu,stuffing side down in the oil and let cook on medium high heat for 5 minutes

serve with rice

makes 4 servings