For the Reader

This one goes out to our reader, for consideration on her blog:

Mabo-Dofu Recipe

package of soft/firm tofu (soft is slightly better)
1/2 lb or less of ground pork/beef (a mixture of the two is ideal)
1-2 cloves of garlic
ginger (same approx. amount as garlic)
veggies*: green pepper, red pepper, yellow onion, corn, tomato
three green onions
5 spoonfuls of tobanjan**
ketchup and oyster sauce to taste

Mince up the garlic and the ginger and pan fry in a wok.

Stir-fry the pork or beef. At some point, add a couple of spoonfuls of tobanjan.

Add diced veggies. I like my tomatoes in big chunks but my peppers diced small.

Add some more tobanjan.

Add the diced tofu and turn down the heat to medium-low. Mix.

When you feel like it's almost done, add the chopped green onion.

Serve in a bowl with white rice on the side or overtop white rice.


*The veggies can be anything. It's not supposed to be a veggie-centric dish, though. The tofu and the meat and the sauce are supposed to be the main characters. Don't add too many veggies, just a pepper can be enough.

**Tobanjan is bean paste. The red color is because it's actually "ra-tobanjan," broad bean paste with chili, but just remember "tobanjan;" it's easier. A substitute is sriracha & ketchup, but there's no real substitute. Go to a Chinese grocery store for this item and look for this label: