Ma Po Tofu
I've never had this before and this was my first time making it and I loved it. I worked with what I had on hand. I subbed leftover roast pork, cut up for the ground pork; red wine vinegar and water for the sherry. I didn't have chili paste w/garlic so I used chili powder and minced garlic from a jar. I skipped the cayenne, peas & chicken broth.
I sauteed the tofu cubes in olive oil with fresh sliced mushrooms, minced garlic, fresh chopped up ginger and chili powder. Near the end I threw in 2 handfuls of fresh spinach leaves. In the sauce pan I heated up the cut up roast pork, red wine vinegar, water, cornstarch, a bit of chicken broth granules, soy sauce, regular canned black beans with the juice and some chick peas. Then added in the sauteed mix and served. Both my kids wanted some too. I didn't measure anything. This recipe is very forgiving and you can tweak it any way you want. I will definitely make this again. Delicious. I
2 users found this review helpful
Apr. 21, 2013