Tuesday, August 02, 2011

Rec: Chili Tofu Donburi

4 cups white rice, steaming hot
1 tofu (1 lb.), cut into 1 inch cubes
2 tablespoons cornstarch
1 teaspoon chicken bouillon granules or 1 cube, crushed
1 cup boiling water

Mabo Sauce
1/2 pound ground pork (or turkey) (5 - 6% fat)
1/2 cup leek, finely chopped
2 teaspoons ginger root, finely chopped
1 teaspoon garlic, minced
1 tablespoon salad oil
1 teaspoon Tobanjan or Tabasco sauce
3 tablespoons soy sauce
3 tablespoons white wine
3 tablespoons sugar

12 olives, salted

Combine the Mabo Sauce ingredients, except pork, in a
3 quart casserole. Mix in pork. Toss in the tofu. Combine
the cornstarch and chicken bouillon in a small cup. Pour
in the hot water, stir until it thickens and pour it over
the casserole. Cover with a vented microwave lid and
cook on HIGH(1200W) for 10 – 12 minutes. Stir. Put 1
cup of rice in each serving bowl. Pour the Mabo Sauce
over the rice and garnish with olives.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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