Mapo Tofu

One of the things I like best about Chinese food is how well it goes with a steaming bowl of rice, especially if it includes a savory sauce. Wanting to whip up something comforting and easy for a weekday night dinner, I turned to my trusty Mapo Tofu recipe. Now, you can easily get those packet sauces at many grocery stores, but I like being able to concoct my own sauce to suit my tastebuds. While gathering the ingredients from the fridge, I found this interesting bottle of chilli sauce (we absolutely love chilli sauces, so at any time we will have various types on hand)and decided to mix it in.

- 1 pound of ground pork (I bought ground kurobuta pork and it was so smooth)
- 1 packet of firm tofu
- 1.5 tablespoons of chilli bean sauce
- 1 tablespoon of black bean sauce
- 1 tablespoon of your fave Asian chilli sauce
- 2 tablespoons of Shaoxing rice wine
- 1 teaspoon of corn starch
- few tablespoons of water depending on how thick you want your sauce to be

In a bowl, marinate the pork with the Shaoxing wine and the corn starch. Let it sit for about 10mins.

In a heated wok, add some oil and stirfry the ground pork till about 90% cooked. Add in the 3 sauces and mix them into the pork. When pork is fully cooked, add in cubed tofu and water and let it simmer for about 5 mins.

Sprinkle chopped green scallions on top and serve (with rice of course).