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Mapo Doufu

Vegetables, also Vegetarian Foods

Mapo Doufu
2 one-pound boxes of firm tofu
2 Tablespoons of vegetable oil, separated into a tablespoon each
1/2 pound ground pork (vegetarians use pickled Sichuan cabbage)
2 Tablespoons garlic sauce with chili
1 Tablespoon oyster sauce
1 Tablespoon soy sauce
1/2 teaspoon sugar
1 Tablespoon arrowroot flour or cornstarch mixed with one tablespoon of cold water
1 or 2 scallions, sliced, for garnish
1. Cut the tofu into cubes or slice them as you wish. Soak in hot, lightly salted water for about ten minutes, then pat dry with paper towels.
2. Heat a wok and add one tablespoon of oil, then the ground meat mixed with the arrowroot flour. Next, add the three sauces and stir-fry just until the meat loses its pink color; then drain and set aside.
3. Drain the tofu on paper towels, then add the other teaspoon of the oil and fry the tofu until golden. Then add the set aside meat mixture and stir-fry until heated thoroughly. Add sugar and the arrowroot mixture and simmer until the sauce has thickened. Put into a serving bowl, sprinkle scallions on to, and serve.

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