mapo tofu

Ingredients

2 1/2 tsp doubanjiang

1 tbsp oyster sauce

1 tbsp dark soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tsp corn starch

4 tbsp water

3 cloves minced garlic

1 tbsp garlic

2 green onions/scallions

16 oz silken tofu

neutral oil

shaoxing wine

1/2 lb ground turkey or pork

Directions

1. Mix doubanjiang, oyster sauce, dark soy sauce, rice vinegar, sesame oil, water, and cornstarch slurry in a small bowl and set aside after combined.

2. Heat up pan to medium heat with neutral oil and fry garlic and ginger until fragrant.

3. Bring heat up to medium-high heat and cook ground meat with garlic and ginger until halfway cooked, mince meat to desired consistency.

4. Add in combined sauce mix and allow meat to fully cook, then add in shaoxing wine to preferred amount.

5. Being heat down to low heat and add in cubed tofu to mix in (avoid stirring too much or it will break up the tofu too much) and allow to simmer.

6. Serve over a bowl of rice and top with green onions or scallions.