Tofu with Ground Meats

Eating spicy, hot food is very healthy and this recipe is all about that. The ground meat used is the choice of each cook who follows this recipe. I normally use chicken for my meal; however, since my neighbor’s husband just returned from a hunting trip in Canada and generously gave me some elk meat, I will use elk instead. Anyway, it will be spicier than most people enjoy. Choose whatever hot, spicy taste that suits you. This recipe is equivalent like bolognese meat sauce for Westerners. Spaghetti or other pasta, noodles, or hot cooked rice can be used. Tofu is added into this recipe to have more protein and uses less meat. Should I name it Asian bolognese sauce?

Ingredients:
8 oz. tofu, medium firm
½ lb. ground elk
Sauce ingredients:
1 cup chicken stock
2 tbs soy sauce
1 tsp cornstarch
1 tsp sesame oil
Other ingredients:
2 garlic cloves, minced
1 tsp fresh ginger minced
1 tbs cooking wine
1 cup diced white onions
1 cup diced mushrooms
1/4 cup ketchup
1 to 2 tsp of chili flakes or cayenne
1/2 cup finely chopped green onions

Directions:
Dice tofu into cubes and set aside.
Combine the sauce ingredients and mix well.
In a wok, add 2 tbs of peanut oil or canola oil until hot. Add garlic, onions, ginger, and chili flakes.

Stir and cook until fragrant. Add ground meat. Stir and add cooking wine.

 Stir in mushrooms, ketchup, and sauce. Bring to boil. Cook until meat is tender. Add green onions and tofu. Season with more salt, if needed.

Cook for 2 more minutes or until sauce starts thickening. Remove from heat and pour over noodles.