Ma-Pos Bean Curd

In 1976 my mom took a Chinese class from an elderly Chinese woman and this is one of her recipes.  

Serve over rice or noodles

Total Time 1 hour

6 servings

• 1 pkg (14 oz.) of firm tofu, drained and cut into 8 squares

• 4 teaspoons cornstarch (paste)

• 4 teaspoons water (paste)

• 8 oz ground lean beef (I use 90-92 % lean)

• 2 pieces of garlic; minced

• 2 tablespoons chili garlic sauce

• 1 tablespoon black bean sauce

• 1 teaspoon sugar

• 4 tablespoons soy sauce

• 1 cup chicken broth

• 2 teaspoons sesame oil

• 2 green onions; chopped (I cut up using scissors)

Instructions

1. Cook rice according to package directions.

2. Boil 4 cups water. Add tofu and boil for 1 minute. Remove tofu and press; probably not necessary. I remove some of the excess moisture by placing tofu on paper towels and laying paper towels over the tofu. Then I take a heavy skillet and place over the tofu covered paper towels and allow to sit for 20 minutes.

3. Cut tofu into smaller bite size ½ inch pieces.

4. In small bowl combine cornstarch and water to make a paste; this will be the thickener.

5. Heat large wok coated with cooking spray; add ground beef, breaking up clumps. Cook until no longer pink.

6. Add garlic, chili garlic sauce, black bean sauce, sugar, soy sauce, tofu, and broth; boil 3 minutes.

7. Add cornstarch and water mixture, stirring constantly until thick. Once thick take off heat and add sesame oil and green onions.

8. Serve over rice with a side of steamed or roasted broccoli.