Sunday, October 19, 2014

MaPo Tofu

I've started school - so as a result, I want to focus on everything but school. Really, I've been meaning to write up a lot like usual, but school is gradually taking over my life. I've been meaning to do a special on eating well and cheap since I've had to revert to my lower cost diet, but since that can go on indefinitely, I'm going for a recipe that's been on my mind - before I forget it.

I've been severely limiting my pork intake for reasons I don't remember. I'd imagine it's the healthier route to go though. As a result, I can't get Mapo Tofu in restaurants anymore and that makes me sad.

I decided to start making my own variation with lamb (I completely stopped eating beef also). The not fun part is the fact that ground lamb is about $7 a pound. Other than that - it has a pretty good flavor. I started with Foodie Ling's recipe as the basis from there and then started modifying. I follow the same basic procedure, I just added more things.

Mapo Tofu Recipe

1/3 lb (150 g) ground lamb (1/4 lb works too if you really want to stretch your money)
3-5 garlic cloves - minced

60 mL water
1 1/2 Tbsp Broad Bean chili paste (doubanjiang)
2 Tbsp Lao Gan Ma black bean chili sauce
2 packs soft tofu - medium firm works well too. Cubed
1 Tbsp soy sauce
1/2 tsp sugar

1 Tbsp potato starch + 2 Tbsp water (corn starch would work too)

1 tsp sesame oil
1 Tbsp Shao Xing wine
chopped spring onion