Seriously hungover today and I couldn’t stop thinking about a big giant plate of spicy Mapo Tofu.  I mentioned I was hung over so if there are any errors… It’s due to drinking an entire bottle of wine after only eating a salad.  Ugh, never drinking again…

 

Mapo Tofu

	2	packages	Firm Tofu
	8	oz	Beef (optional)
	1		Jalapeno, julienne
	2	Tbsp.	Garlic, minced
	1	Tbsp.	Ginger, minced
	2	Tbsp.	Soy Sauce
	2	Tbsp.	Sake
	2	Tbsp.	Miso
	2	Tbsp.	Red Chili Paste
	1	Tbsp.	Red Chili Flakes
	2	Tbsp.	Sugar
	¼	Cup	Chicken Broth
	2	Tsp.	Sesame Oil
	1	Tsp.	Toasted Sesame seeds
	1	Tbsp.	Corn Starch
	3	Tbsp.	Water

Place a small sauce pan half full of water onto the stove and turn to high.

As it comes to a boil, julienne peppers and mince both garlic and ginger.

Remove tofu from package and cube into small pieces.

Slice beef into small strips.

Drop the tofu into the boiling water and cook for about 2-3 minutes to firm tofu.  Strain and remove from heat.

In a large pan, oil and sauté garlic, ginger and jalapeno peppers.

Add soy sauce, sake, miso and red chili paste, sugar and mix well.

Add beef and once fully cooked add chicken broth.

Add Tofu and continue to mix well.

Add chili flakes.

Combine corn starch with water.  Mix the slurry and add to the sauce thickening it.

Finally add sesame oil once give tofu one last toss.

Garnish with sesame seeds and serve.