Light & Savory Salt Mapo Tofu

Name: Light & Savory Salt Mapo Tofu
Yield: Serves about 3 servings
Cuisine: American
Ingredients: 1 block tofu (firm or silken); 5 oz (150 g) ground meat; 1 clove garlic; 1 piece ginger (about 1 inch); 1 cup water (240 ml); 1 teaspoon chicken bouillon powder; 1/3 teaspoon salt; 1 pinch coarsely ground black pepper; 1/2 bunch leafy greens of your choice (I used komatsuna, but spinach or bok choy work too); 1 tablespoon sesame oil; 1 dried red chili pepper; As needed cornstarch slurry (cornstarch mixed with water)

キャラメリーナ @cook_40027092

Mapo tofu is a favorite with kids, but sometimes it's nice to try a lighter, salt-based version. The sesame oil and aromatics really bring out the flavor. This recipe even won a snack award in a plum wine contest!
Recipe background:
I love the usual rich mapo tofu, but lately I've been into lighter, salt-based flavors, so I wanted to try this style.

キャラメリーナ @cook_40027092

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Ingredients

Serves about 3 servings

1 blocktofu (firm or silken)
5 oz (150 g)ground meat
1 clovegarlic
1 pieceginger (about 1 inch)
1 cupwater (240 ml)
1 teaspoonchicken bouillon powder
1/3 teaspoonsalt
1 pinchcoarsely ground black pepper
1/2 bunchleafy greens of your choice (I used komatsuna, but spinach or bok choy work too)
1 tablespoonsesame oil
1dried red chili pepper
As neededcornstarch slurry (cornstarch mixed with water)

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Steps

1

Mince the garlic and ginger. Break the dried red chili into 2-3 pieces. If you like it spicier, slice the chili into thin rounds.
2

Heat the sesame oil in a skillet over low heat. Add the garlic, ginger, and chili from step 1, and gently cook until fragrant.
3

Once aromatic, add the ground meat and cook until crumbly. Then add the water, chicken bouillon powder, salt, and black pepper.
4

When it comes to a boil, add the tofu (cut into cubes) and leafy greens (cut into bite-sized pieces). Let it simmer briefly.
5

Add the cornstarch slurry and stir until the sauce thickens, then turn off the heat. For extra aroma, drizzle in a few more drops of sesame oil just before turning off the heat.
6

[Leafy green variations from everyone] Try bean sprouts, green onions, garlic chives, carrots, bok choy, turnip greens, or spinach.
7

Mangoari adds the chili at the end so it's mild enough for kids—thank you!
8

Tom-chan's wife serves this over fried rice for a delicious rice bowl—great idea!
9

In June 2009, this recipe won a snack award in the Suntory Plum Wine Contest.