Lunch MaPo Tofu

One of my favorites!  Esp. in winter.  (and it's close enough now).

Original recipe:  https://omnivorescookbook.com/authentic-mapo-tofu/

I double it, and add some (limited) vegetables.

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Marinate:  Combine 1/2 lb ground meat (original is pork, we do beef; either way, make it fatty) with 4 tsp rice wine, 2 tsp light soy sauce and 1 tsp minced ginger.

Heat on med heat:  2 Tbsp homemade schezuan chili oil (recipe, but also see note below).
Add 1 large carrot, diced, and let it brown (~5 min).
Add beef and stir around to break it up, cook until mostly done.

Add 3 Tbsp broadbean paste.
Add tiny mushrooms.

Stir and cook until beef is done.  Add frozen peas.  Stir until they're heated up.

Add 1/4 - 1/2 tsp five spice powder, 1 - 1.5 tsp sugar and stir.  Add large cubes of soft tofu from 2 packages.  Add 1.5 C water and gently stir around.  Heat on high until simmering, then turn to low and heat covered with a crack for 10-15min until the sauce reduces.

Add slurry of water and cornstarch to thicken.

Add green onion at the end (imo).

Ta da!  Photos below.

But first:  a note about sichuan chili oil.  It's not spicy.  The recipe linked above gives an oil with a dark, umami warming flavor.  I LOVE it and add it to lots of stuff, including eggs and toast in the morning.  The original recipe calls for a neutral oil in which you fry sichuan pepper corns, removing and, if desired grinding to re-add at the end.

I prefer the sichuan pepper to add a warming undertone.  If you add more, THEN you get that unique tongue numbing effect, which is also fun, but not what I want for everyday lunches, usually.

Here's the carrots and mushrooms that will go in

Carrots in the chili oil

Now with mushrooms, beef, broadbean paste, and peas

Plus the tofu & water

All done!