1 pound package medium firm tofu, cut into 1/2-inch cubes
1/2 teaspoon sesame oil or chili oil
1/4 cup green onions, finely chopped
Heat oil in a large skillet over medium high heat until the hot oil sizzles, about 1 minute. Add ground beef (or ground pork) and cook until browned on all sides, about 5-7 minutes. Make sure to break up the meat into small pieces to help even browning.
Add ginger, garlic, Sichuan peppercorns, crushed red pepper, and white pepper (if using). Stir well and cook until fragrant, about 1 minute.
Add Shaoxing wine, chili bean paste, chicken broth (or water), and cornstarch. Mix well until smooth and let the sauce mixture simmer over medium heat for 3-4 minutes until thickened a bit.
Carefully add tofu and toss gently to coat. Optionally, you can gently heat the cubed tofu in a large cooking pot of boiling water over medium heat for 1-2 minutes to firm up a bit, and then transfer into the sauce mixture.
Stir in sesame oil (or chili oil) and green onions and let the tofu simmer in the sauce for 1 minute.
Serve immediately with a bowl of steamed rice or fried rice.
This Mapo Tofu recipe was created by AheadOfThyme.com, we simply shared it. Please check them out for more great ideas!
1/2 red bell pepper, seededandcut into 1/2-inch cubes
1/2 green bell pepper, seeded and cut into 1/2-inch cubes
2 green onions, cut into 2-inch pieces
1/3 cup roasted peanuts
In a medium mixing bowl, stir to combine chicken, soy sauce, cooking wine, cornstarch, and olive oil. Cover and set the chicken aside, allowing it to marinate for at least 10 minutes.
In another mixing bowl, whisk together all the Kung Pao sauce ingredients (soy sauce, vinegar, cooking wine, sugar, chicken bouillon powder, white pepper, cornstarch, and water). Whisk until the sugar and cornstarch is fully combined.
Heat oil in a large skillet or wok over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add in the marinated chicken and stir fry for 3 minutes until browned on all sides.
Add dried chili peppers, garlic and ginger. Stir well to mix until fragrant, about 1 minute. Add red and green bell peppers and green onions. Stir fry for another minute until soft.
Stir in the sauce and toss well to coat until the sauce thickens to desired consistency, and the chicken and vegetables evenly coated with Kung Pao sauce.
Stir in peanuts and serve immediately with steamed rice or fried rice.
This delicious recipe and photos were created by AheadOfThyme.com, we simply shared it. Please check them out for more great ideas!