MA PO TOFU WITH SPINACH

Ma Po Tofu With Spinach image

Provided by vitaminz

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 15

3 ounces pork (I usually use a little pork loin chop)
16 ounces soft tofu (try to get the freshest tofu you can get, made locally)
1 cup chicken broth
3 tablespoons soy sauce (plus an extra splash)
1 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 garlic clove, minced
2 teaspoons Asian chili sauce (this is pulpy, mashed red chili peppers, with the whole seeds included. Look for Huy Fong, a small j)
2 -4 bunches Baby Spinach
1 green onion
cornstarch
1/2 teaspoon sesame oil
steamed white rice

Steps:

Start your rice cooker.
Dice the pork into tiny cubes, stir in a splash of soy sauce, and set aside.
Cut the silken tofu into 1/2 inch cubes and set aside. Be gentle with your tofu, the soft kind is delicate and comes apart easily.
Combine the chicken broth, soy sauce, sherry, sugar, and salt, and set aside.
Heat up the vegetable oil in a wok, deep skillet, or dutch oven.
when the oil is very hot, add the chili sauce and garlic. Stir for 30 seconds, just enough to wake up the flavors, but not enough to burn the garlic.
add the diced pork and stir, cooking for another minute or so. (It will cook more later).
Add the tofu and pour in the sauce. Stir once gently, being careful not to break up the tofu.
Bring the sauce up to a boil and braise uncovered for 5 minutes or so. (How long you want to braise it depends on how saucy you want it to be--the longer it boils, the more the liquid will reduce.).
Dice the green onion, white and green parts together.
After 5+ minutes, the tofu will take on a nice reddish brown color from the sauce. At this point, mix cornstarch and water to make about a tablespoon of goopy paste, and stir into the boiling sauce. Throw about 4 handfuls of baby spinach onto the top and cover, cooking for another 2 or 3 minutes.
When your spinach is wilted and the sauce is "clingy", gently stir in the green onion and 1/2 tsp of sesame oil.
Serve on top of lots of steamed white rice.