I made Mapo Tofu last night! It isn't even close to authentic, but it tasted pretty good, anyway. I think I screwed something up and made too much sauce, or didn't use enough cornstarch or something. It was quite saucy.
BRYANNA'S MAPO DOUFU Serves 4-6
From my bppk "Authentic Chinese Cuisine for the Contemporary Kitchen".
This is very easy, family-style, spicy Chinese dish which can be served with rice or noodles and steamed or stir-fried vegetables, or as part of a larger Chinese meal for 8. Instead of the traditional ground pork, or the hamburger often used in North America, I use textured soy protein.
1 c. dried textured soy protein granules soaked 5 minutes with 7/8 c. boiling water
2 tsp. dry sherry
2 tsp. hoisin sauce
1/2 T. oil
4 tsp. minced fresh ginger
2 tsp. minced garlic
1 lb. medium-firm tofu, cut into 1/2" cubes and placed in a colander to drain
1 and 1/2 c. water
1/4 c. light soy sauce
4 tsp. chili garlic paste or 2 crumbled dried hot red chili peppers
4 green onions, thinly-sliced
4 T. cornstarch mixed with 4 T. cold water
Mix the soaked textured soy protein with the sherry, 2 tsp. soy sauce, and hoisin sauce. Set aside.
Heat a large wok or heavy skillet over high heat. When hot, add the oil. When the oil is hot, add the garlic and ginger and stir-fry briefly. Add the textured soy protein mixture and stir-fry for 2 minutes. Add the tofu and Cooking sauce. Simmer 3 minutes.
Add the green onions and the cornstarch mixture and stir over high heat until thick and bubbly. Serve immediately.
Note: I didn't have any textured soy protein around, so I skipped it. I also obviously added vegetables to mine. :)