MaPo Tofu

{12 g} 1

bunch green onions, thinly sliced

45 ml {41 g} 3 TBL

vegetable oil

454 g 1 lb

ground pork or chicken

454 g 1 lb

tofu (soft or firm)

60 ml {59 g} 1/4 cup

soy sauce

60 ml {60 g} 1/4 cup

water

15 ml {14 g} 1 TBL

hot chilli garlic sauce (sambal olek) or more to taste

30 ml {16 g} 2 TBL

cornstarch

30 ml {30 g} 2 TBL

cold water

Heat vegetable oil over medium heat in a large nonstick skillet or pot; add green onions and saute for 1-2 minutes until softened.

Turn up heat to medium-high. Add ground meat and cook until no longer pink, mixing thoroughly; there is no need to brown the meat.

Add soy sauce and water.

If tofu is soft/silken there is no need to cut it, the mixing will be enough to break up the meat. If tofu is firm then dice into 1 cm pieces.

Add tofu to meat.

Add hot chili garlic sauce

Mix cornstarch and cold water together in a bowl. Add to skillet,pot stir until thickened.

Adjust saltiness of dish by adding more soy sauce if necessary.

Adjust spiciness of dish by adding more chilli garlic paste if necessary.

Adjust thickness of sauce by making and adding more cornstarch slurry.

Serve over rice