Mapo Doufu
Simmering tofu with ginger and garlic in a chile-flavored broth is an old Sichuan recipe. This version combines tofu with ground sirloin, cilantro and aromatic Chinese herbs to make a hearty one-dish dinner. Even people who claim to hate tofu fall in love with this dish, which my youngest daughter calls Chinese sloppy Joes.
If you’re serving young kids, you can always make a milder sauce by adding little or no chile paste and mixing it into the wok at the end after you have served the children. You can also offer a tiny bowl of chile paste at the table.
Serve the tofu over steamed white or brown rice flavored with chopped green onions and a drizzle of sesame oil, and pass small bowls of chopped cilantro and green onions for everyone to sprinkle on top.
Heat oil over high heat in wok or large skillet. Add 1 tablespoon ginger, 1/2 garlic, 3 sliced onions, 1/2 chile paste and 1/8 cup cilantro. Cook about 30 seconds. Add 1 tablespoon soy sauce and cook another 30 seconds. Add ground meat and black beans. Cook until brown, stirring frequently, about 4 minutes. Add remaining ginger, garlic, chile paste and soy sauce, along with chicken broth, and bring to boil. Gently add tofu and simmer over medium heat about 3 minutes.
Mix cornstarch and about 1/2 cup hot liquid from wok in small bowl to create smooth paste. Slowly add paste to wok and simmer until slightly thickened, about 1 minute. Stew should be slightly spicy, but remember rice will offset spiciness. Add touch more chile paste if you want spicier dish. Serve hot over bowls of white rice and pass remaining green onions and cilantro separately in small bowls.
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