Mapo tofu {$100 Visa gift card giveaway}
Mapo tofu {$100 Visa gift card giveaway} takes about 25 minutes from beginning to end. For $1.73 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This main course has 326 calories, 20g of protein, and 23g of fat per serving. This recipe serves 4. 46 people have made this recipe and would make it again. This recipe from Running to the Kitchen requires sugar, dried chiles, soy sauce, and ground beef. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 43%, this dish is pretty good. Try Crispy sweet and sour tofu ($100 Visa gift card giveaway), Chef’s Salad + $100 Visa Gift Card Giveaway, and Tropical Trifles + $100 Visa Gift Card Giveaway for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
½ tablespoon black peppercorns
1 cup chicken broth
1½ tablespoons red chili paste
1 tablespoon cornstarch
4 dried chiles
1 tablespoon fish sauce
2 cloves garlic, minced and divided
1 tablespoon grated ginger
2 tablespoons grapeseed oil
3 green onions, chopped
½ pound ground beef (a leaner cut is preferable so you don't have to deal with draining excess fat)
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 package organic firm Mori-Nu tofu
2 tablespoons water
Equipment:
bowl
frying pan
wooden spoon
spatula
Cooking instruction summary:
Combine the beef, soy sauce, 1 of the minced garlic cloves and rice vinegar in a bowl, set aside.Combine the fish sauce, sugar, ginger, red chili paste and remaining clove of garlic in another small bow, mix and set aside.Heat oil in a large skillet over medium-high heat.Once hot, add the dried chiles and peppercorns and cook for 30 seconds.Add the green onions, cook for another 1 minute.Add the beef mixture, break up with a spatula or wooden spoon and cook until browned.Add the chili paste mixture and stir until combined.Add the tofu and chicken broth and stir gently. Bring to a boil and cook for 3-5 minutes.Mix the cornstarch and water together in a small bowl, pour it into the skillet and gently stir. This will thicken the sauce a bit.Serve over white rice and garnish with additional chopped green onions.
Step by step:
1. Combine the beef, soy sauce, 1 of the minced garlic cloves and rice vinegar in a bowl, set aside.
2. Combine the fish sauce, sugar, ginger, red chili paste and remaining clove of garlic in another small bow, mix and set aside.
3. Heat oil in a large skillet over medium-high heat.Once hot, add the dried chiles and peppercorns and cook for 30 seconds.
4. Add the green onions, cook for another 1 minute.
5. Add the beef mixture, break up with a spatula or wooden spoon and cook until browned.
6. Add the chili paste mixture and stir until combined.
7. Add the tofu and chicken broth and stir gently. Bring to a boil and cook for 3-5 minutes.
8. Mix the cornstarch and water together in a small bowl, pour it into the skillet and gently stir. This will thicken the sauce a bit.
9. Serve over white rice and garnish with additional chopped green onions.
Nutrition Information:
covered percent of daily need
