Home Style Bean Curd Recipe

Today I present my Home Style Bean Curd recipe, which is also referred to as Mapo Tofu. This is comfort food on so many levels.

There are numerous flavors and textures going on with this dish. I also love that you don’t necessarily feel the heat in your mouth, but it releases a flood of heat and endorphins after you eat it. I don’t have many recipes that accomplish that. It is one of my favorite dishes period. 

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Home Style Bean Curd Recipe

If you are having Jasmine Rice, put the following in a pot on high :

• 2 1/2 Cups of Jasmine Rice
• 4 Cups of Water
• Bring to a Boil
• Cover and turn down to 40%
• Cook for 6 to 8 min

For the sauce, combine the following :

• Mix 2 TBs of Corn Starch with 3 TBs water
• 1 Cup of Chicken Broth
• 2 TBs of Sugar
• 2 TBs Liquid Aminos or Soy Sauce

Add the following in a wok, or a large pan :

• 1 to 2 TBs of Oil
• 1 Cup of Ground Chicken ( I cook precooked chicken for about a minute )
• Turn the stove down to 50%
• 1 Chopped Leek ( Remove the dark green end )
• Stir for 2 to 3 minutes
• 3 TBs Chili Paste
• 1 TBs Fermented Black Beans
• 1 Chopped Green Onion
• 14 oz Cubed Soft Tofu
• Add the sauce and stir for a minute until it thickens

I hope you enjoy this recipe as much as I do 🙂