Ma Po Tofu

The combination of tofu and meat was used to create this dish. The authentic ma po tofu is very spicy and won't be easy to enjoy if the level of heat is too high. The tradition of ma po tofu came from the Sichuan Province in China and travelled the world. The basic sauce for this dish is fermented black bean and hot bean paste. Other spice ingredients are Sichuan peppercorn, garlic, and hot chili. Lately, the ma po tofu that is serve to American customers is milder in taste, and sometimes meat can be omitted for a healthier meal. I have tried ma po tofu make from different cuisines, such as Japanese, Korean and Taiwan; I have created my own version ma po tofu, which, as always, is much healthier and does not compromise its powerful original taste. You be the judge!
Ingredients:
1 medium-sized package of tofu
1/2 lb ground chicken or turkey
1/2 cup green onions, chopped
1 clove garlic, minced
1 tsp fresh ginger, minced
1 tsp hot chili paste
Ma po sauce:
2 tbs miso paste
1 tbs soy sauce
2 tbs sake
1 tbs sugar
1/2 cup chicken broth or 1 tsp chicken powder mixed with 1/2 cup water
Thickening agent:                                                    
1 tbs cornstarch
2 tbs water
1 tbs coconut oil
1 tsp sesame oil
Salt to taste

Directions:
Bring a pot of water to boil. Submerge the tofu block into the boiling water for 3 minutes and drain. When tofu is cool is enough to handle, cut into 1 inch cubes.
Combine ma po sauce very well in a small bowl and set aside
Combine thickening agent in another small bowl and set aside.
In a wok over medium heat, add oil. Cook chili paste and then ginger and garlic until fragrant about 3 minutes. Add ground chicken and cook for 5 minutes.
Stir in ma po sauce and bring to a boil. Add tofu cubes and green onions (cook for 3 minutes). Add the thickening agent. Cook further for another 2 minutes. Stir in sesame oil and adjust the seasonings with salt and pepper to taste. Serve alone in a bowl or over steamed rice.