Ma Po Tofu

My brother can't stand spiciness. After a few days of him over, all the regular residents of the apartment were clearly craving spicy. So, after he left, we broke out this recipe, and we made it pretty spicy.

Ma Po Tofu:
The amazing spicy rice topping dish that just gets spicier with time. Tonight's was great, especially due to spiciness withdrawals. Here's how it was (approximately done, courtesy of Shannon).

• 1 1/2 lbs Ground Beef
• 2 packs Silken Tofu
• 1 head Garlic (minced)
  
• 2 tbsp Ginger (minced)
  
• 2 Serano Peppers (chopped, seeds removed)
  
• 2 Green Onions (chopped)
  
• 1/3 cup Beef Broth
• 1/3 cup Soy Sauce
• 1/3 cup Chili Sauce
• 3 tbsp Chili Oil
• 2 tbsp Sesame Oil
• Salt and White Pepper
• Cornstarch
  

Heat up oil in a large pan. Cook the ground beef with some white pepper and salt until brown. Remove from heat and place in a bowl. Without cleaning the pan, heat more oil. Saute the garlic and ginger until golden brown. Add broth, serano peppers, green onion, and tofu. Bring to boil. Mix soy sauce, chili sauce, chili oil, sesame oil, and cornstarch in a bowl. Add mixture and cooked beef. Bring to boil again and simmer until serving.

This recipe is great. Although it changes dependent on ingredients we have (ie spiced with red peppers, more garlic or scallions, or chili powder) it's a pretty consistent dish at our place. It's cheap too. Tofu and beef compromise the majority of the dish costing about $7 total for 4 people and lunch the next day. Serve over rice and with something to bind the capsaicin to. Enjoy.