How to Get GOODER at Cooking

#shorts #food #easyrecipe
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1pack tofu (firm)
1/2lb ground pork
1tbs garlic
1/2tbs ginger
1tbs chili oil
Red chiles (to taste)

2.5tbs doubanjiang (chili bean paste)
1tbs oyster sauce
1tbs miso
1tbs soy sauce
2tbs mirin
1c stock
Salt to taste

Cornstarch slurry (2-4tbs)
Green onions (to garnish)


Optional:
1tsp red sichuan pepper
1tsp green sichuan pepper (more flavor, less numbing)
1tsp sesame oil (drizzle at the end)


- mix pork with water in a bowl (this avoid large lumps)
- cook the pork, adding ginger, garlic, and chiles halfway through.
- Add everything else, bring to a boil and add the slurry, little by little.
- add the tofu last, and simmer for 10 minutes (the longer it sits, the better)


* japanese “mabo dofu” is the non spicy, sweeter version of the classic Sichuan dish. I actually prefer this version, with just a little bit of sichuan peppercorns (which can be very overpowering).

• if you dont have doubanjian, you can use miso or gochujang but i highly recommend you pick some up. It’s epic!

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MY KITCHEN GEAR