Recipe: Mabodofu

Christie: What an interesting gift. Hum. I found a couple recipes on the web. I will post them. Here is the first:


Mabodofu
(Tofu and ground meat)

Originally a Szechwan specialty, mabodofu's original spiciness
has been toned down, and today has become a common and
well-loved Japanese dish.

PER SERVING: 258kcal Protein 13.9g Fat 18.3g

Ingredients (serves 4)

450g (16 oz.) momen (firm) tofu diced in 1-2cm/ 1/2 in. squares
2 tablespoons cooking oil
1 small piece ginger, finely chopped
1 clove garlic, finely chopped
1/2 to 1 teaspoon tobanjan (chili bean sauce)
100g (3 oz.) ground pork
2 + 1 1/2 tablespoons Kikkoman Soy Sauce
1 cup (240ml) chicken stock
1/2 teaspoon sugar
1 tablespoon sake
1 tablespoon potato starch stirred into 2 tablespoons water
5cm (2 in.) long onion, finely chopped
1 teaspoon sesame oil

Method

1.Boil tofu in water for 1 minute then drain in a basket.
2.In oil, lightly saut ginger and garlic with tobanjan.
3.Add ground pork; when color changes, add 2 tablespoons soy sauce.
4.Add chicken stock, sugar, sake, 1 1/2 tablespoons soy sauce and tofu; simmer 3 to 4 minutes.
5.Add starch and stir until thickened.
6.Add onion and sesame oil; garnish with chopped onion if desired.