tenderloveandnoms: Mapo Tofu (adapted from RasaMalaysia) A favorite dish from my time in Sichuan Province two summers ago, Mapo Tofu is, in its most traditional form, is downright frighteningly spicy, conjuring up notions of swollen lips and big gulps of water. But home is far away from Sichuan and I felt compelled to change things up a bit (variety is the spice of life - see what I did there?) I know carrots, butter lettuce, and a lack of Sichuan peppercorns ain’t all that authentic. But cooking for the family (including wimpy little siblings) means I had to make it somewhat less than flammable - and fun, to boot. Ingredients: 1 1/2 blocks silken tofu 2 carrots, julienned 2 tablespoons cooking oil 3 tablespoons sesame oil 1/2 teaspoon grated fresh ginger 2 gloves garlic (chopped) 4 tablespoons fermented black beans (rinsed and pounded) 4 tablespoons chili paste 1 lb ground turkey 2 tablespoons chili powder 1 tablespoon light soy sauce 1/2 cup water 1/2 teaspoon sugar Salt and pepper to taste 3 stalks of leeks or scallions (chopped) Butter lettuce Directions: Cut the tofu into small pieces, drain the water from the tofu and set aside. Julienne the carrots, cover with water, nuke for 5 minutes (microwaving only for the sake of speed!), and set aside. Heat up the cooking oil and sesame oil in a wok until sizzling. Add the ginger, garlic, black beans, and chili paste and stir-fry and stir-fry until aromatic, about 1 minute. Then add the ground turkey, chili powder, soy sauce, and stir-fry until the turkey is mostly cooked  Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat, add the sugar, and simmer for about 3-5 mins or until the sauce thickens. Gently stir in the carrots and blend well. Spoon into leaves of butter lettuce and sprinkle with chopped scallions. Dish out and serve hot with rice. Also starting the foodblog back upppp
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tenderloveandnoms:

Mapo Tofu (adapted from RasaMalaysia)

A favorite dish from my time in Sichuan Province two summers ago, Mapo Tofu is, in its most traditional form, is downright frighteningly spicy, conjuring up notions of swollen lips and big gulps of water. But home is far away from Sichuan and I felt compelled to change things up a bit (variety is the spice of life - see what I did there?) I know carrots, butter lettuce, and a lack of Sichuan peppercorns ain’t all that authentic. But cooking for the family (including wimpy little siblings) means I had to make it somewhat less than flammable - and fun, to boot.

Ingredients:

  • 1 1/2 blocks silken tofu
  • 2 carrots, julienned
  • 2 tablespoons cooking oil
  • 3 tablespoons sesame oil
  • 1/2 teaspoon grated fresh ginger
  • 2 gloves garlic (chopped)
  • 4 tablespoons fermented black beans (rinsed and pounded)
  • 4 tablespoons chili paste
  • 1 lb ground turkey
  • 2 tablespoons chili powder
  • 1 tablespoon light soy sauce
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • 3 stalks of leeks or scallions (chopped)
  • Butter lettuce

Directions:

Cut the tofu into small pieces, drain the water from the tofu and set aside. Julienne the carrots, cover with water, nuke for 5 minutes (microwaving only for the sake of speed!), and set aside. Heat up the cooking oil and sesame oil in a wok until sizzling. Add the ginger, garlic, black beans, and chili paste and stir-fry and stir-fry until aromatic, about 1 minute. Then add the ground turkey, chili powder, soy sauce, and stir-fry until the turkey is mostly cooked  Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat, add the sugar, and simmer for about 3-5 mins or until the sauce thickens. Gently stir in the carrots and blend well. Spoon into leaves of butter lettuce and sprinkle with chopped scallions. Dish out and serve hot with rice.

Also starting the foodblog back upppp

Source: tenderloveandnoms

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  1. pantslessparadise reblogged this from tenderloveandnoms and added:
    foodblog back upppp
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