Ma Po Tofu

or Dofu if you're cool.

Ingredients

• 1.5lbs soft (not silken) tofu
  
• 2tbsp chili bean sauce
  
• 1tbsp black bean sauce
  
• 4tbsp oyster sauce
  
• 1tbsp corn starch
  
• .25c peanut oil
  
• 4oz ground beef
  
• 1 lobe fresh ginger, peeled and minced
  
• 1tbsp garlic
  
• a few scallions, sliced
  
• 1/4c dry white wine (we actually used 1/8c mirin, and it worked?)
  
• 1 medium leek, cleaned and chopped
  
• 1/2c chicken stock (.5tsp bouillon plus water)
  
• 2tbsp soy sauce (we used a dark mushroom flavor soy sauce)
  
• cilantro, chopped (optional)
  

In a pot, bring water to a boil. Add tofu and remove from heat. Let it sit for 5 minutes, then remove from water and set aside. (I wonder what this does to the tofu...) In a wok or big pot, heat the peanut oil. Add ginger, garlic, scallions, and the beef and stir-fry until the beef is browned. Add the rice wine (or mirin) and cook until most of the moisture evaporates. Add the hot chili sauce, black bean paste, and oyster sauce. Stir together and cook for another minute until the oil separates. Add everything else except the corn starch and bring to a boil. Then add the corn starch (possibly whisked together with a little cold water) and stir until the sauce thickens. Top with chopped cilantro as desired. Serve over rice.

Thoughts: Claire thought this was a little spicy, but I really liked the amount of heat. Next time we'll probably add less chili sauce and we can do sriracha or something to taste. I felt that the leek was a little chewier than I'd have liked, and it didn't really add. I would replace it with more scallions. Also, the dish could have used a little more like 6oz of beef. Otherwise, it was really delicious.

Disaster Index: 1/10