Mapo Tofu (again)

This is a simpler version of mapo tofu than I posted before, and frankly I like it more.



14 oz block of extra firm tofu
6 oz ground beef (or pork)
2 T chile bean paste (toban djan)
1 inch ginger, peeled and grated
6-8 cloves garlic, thinly sliced
1 T femented black beans
minced Thai chiles to taste (I only use Thai chiles because I always have them on hand)
1 1/2 C + 1/4 C chicken stock
2 t soy sauce
2 t corn starch
6 green onions, white and pale green parts only, chopped
3 T oil
Handful of dried chiles, preferably Facing Heaven chiles on the off chance you can find them

Place the tofu on a plate lined with paper towels and place another plate on top along with two or three cans of whatever to press out the water.  Allow to sit for at least 30 minutes.  You may want to change the paper towels part way through.  The idea is to drive out as much moisture as possible so the tofu will brown.  Cut the tofu in to 1 cm cubes.

Heat the oil in a wok over high heat and blacken the dried chiles.  Add the tofu and cook until golden brown, stirring occasionally.  Add in the ground beef and brown, stirring.

Add the chile bean paste and cook for about a minute, stirring constantly.  Add in the ginger, garlic, fermented black beans, and Thai chiles, and cook for 1-2 minutes.

Add in 1 1/2 C stock, and reduce heat to medium to simmer for a couple of minutes.  Meanwhile, make a slurry with the cornstarch and the remaining 1/4 C of stock.

Add the green onions to the wok, then add in the slurry.  Cook while stirring until the sauce has thickened.  Adjust seasoning if necessary, and I prefer to just use salt instead of soy sauce if salt is needed.


Serve with rice.