Don't be afraid to swap the vegetables in this dish. Sliced mushrooms stand in well for the zuccini.
Author: Alisa Fleming
Serves: 4 servings
Ingredients
1 teaspoon cooking oil
4 garlic cloves, minced
1 (3/4-inch) piece ginger, minced, or ¼ teaspoon ground ginger
½ pound ground beef or pork
1 cup chicken broth
2 to 3 tablespoons black bean sauce, to taste
12 ounces extra-firm tofu, cut into ½-inch cubes
1 zucchini, sliced
1 cup bean sprouts
2 green onions, trimmed and sliced
1 to 2 small chile peppers, diced or ½ teaspoon crushed red pepper flakes (optional)
3 cups cooked brown or white rice
Sesame oil (optional)
Chili oil (optional)
Instructions
Heat oil in a wok or pan over medium heat. Add the garlic and ginger and saute for 1 minute. Add the ground meat and stir fry until lightly browned and crumbly.
Stir in the chicken broth and bean sauce. Add the tofu and zucchini and saute for about 5 minutes.
Add the bean sprouts, green onions, and peppers (if using) and saute for 2 minutes.
Divide the rice between 4 plates or bowls and top with the mapo tofu. Serve with the sesame oil and hot chili oil for drizzling, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mapo-tofu