Spicy Mapo Tofu

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  1 tsp or 2g

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  8 oz or 227g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Crushed red pepper flakes

  1 tbsp or 1g

• Onions

  Raw

  1 medium or 110g

• Green peppers

  Hot chili, raw

  2 pepper or 90g

• Onions

  Young green, tops only

  8 stalk or 96g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Gochujang

  Red pepper paste

  6 teaspoons or 200g

• Tofu

  Silken, firm, Mori-nu, soy

  1 lb or 454g

• Chicken broth

  Soup, canned, ready-to-serve

  1 ¼ cup or 300g

• Flour, Potato Starch

  Potato Starch, Swan

  1 tbsp or 10g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Heat vegetable oil in fry pan over medium-high heat. Add garlic and minced ginger. Cook for 1-2 minutes, stirring constantly.
2. Cut the pork into 1/2 inch cubes. Add pork, salt, and pepper to the pan. cook for about 2 minutes until the pork turns a little crispy.
3. stir in red pepper flakes.
4. Cut the onion into 1/2 chunks. chop the green chili peppers. cut the green onion into 1/2 inch pieces. Stir in these to the pan and cook until the veggies ate slightly withered.
5. stir in soy sauce and gochujang. add 1 cup of chicken broth and bring to a boil.
6. cut the tofu into 1/2 inch cubes. gently stir into the pan. cook for 3-4 minutes.
7. In A Small Bowl, Combine 1/4 Cup Chicken Broth And Potato Starch. add it to the boiling tofu and gently stir to thicken the sauce.
8. Remove from heat and stir in the sesame oil.
9. can be served with rice, kimchi, and other side dishes.

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