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

Fast Food: Tofu Broccoli Saute

Fortunes have changed for me, but all good things must come to an end. Over the past year, I've come to appreciate the bad that comes with good, but even moreso, the good that comes with the bad. I've grown a fair degree over the past year and I'll welcome the lack of stability and consistency as a way of keeping things interesting.

Anyway, given that at some point in my life, I was a poor college student I have this natural switch I can move to when I feel the need to save more money:

more cooking - less eating out
more tofu - less meat

more vegetables
more rice
more oatmeal

Following this example after realizing that I was spending a lot of money eating out, planning out my meals and cooking at home more opened up funds to allow me move into the percentage of Americans who don't have credit card debt. Yay!

Anyway, here is the base:

1/2 block medium firm tofu
1.5 cups broccoli florets
3 tbsp soy sauce mixed with 1/2 cup water
1 tsp mustard
kimchi

Directions:

Cube the block of tofu and toss into a pan of hot canola oil. Toss occasionally until the tofu is a light yellow.

Add all the broccoli florets, soy sauce water mix and cover. Steam until the broccoli is tender.

Add the mustard. Mix. remove heat. Enjoy with rice and a small side of kimchi.