Ma Po Tofu

This is one of my favorite dishes to order in a Chinese restaurant, so I decided I should learn to prepare this myself. Tofu is not one of my favorite foods, but I like the spicy sauce.  I typically don’t have a lot of pre-pared seasoning mixes, but I make exception for this black-bean chili sauce that I get from the Asian store. It makes everything come together quickly.  This version has ground turkey or pork, but you can omit this or use Boca crumbles for a vegetarian version.

Ma Po Tofu

1 pound tofu, extra firm, pressed and drained
1/4 pound ground turkey, browned
2 cloves garlic, minced
1 inch ginger, minced
1 small red pepper, seeded and diced
1 heaping t black-bean chili sauce
2 t soy sauce (to taste)
2 scallions, sliced
1/2 cup chicken or vegetable stock (optional)

In a saute pan or wok set to fairly high heat, saute the garlic, ginger and red pepper for about 1 minute. Add the cooked ground turkey, then add the tofu cubes. Add the black-bean chili sauce and soy sauce.  Stir gently to mix without breaking up the tofu cubes.  If the mixture is very dry and you prefer more of a sauce, add up to 1/2 cup of stock.  Turn heat down and simmer for about 5 minutes. Sprinkle with scallions before serving over hot cooked rice. and Tempt My Tummy Tuesday.

shared at this week’s $5 challenge and Tempt My Tummy Tuesday, Pennywise Platter, Grocery Cart Challenge