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RECIPE:
Mapo tofu
1 package of firm tofu
1/4 lb ground pork
1 tsp dark soy sauce
1 tsp light soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
Sichuan peppers
Sichuan peppercorns
1/2 tsp salt
1 green onion minced
2 cloves of garlic minced
2 tbsp cooking oil
1/2 cup beef broth
1 tsp corn starch
1/8 cup water
1. Place ground pork in a small bowl, add light soy sauce, dark soy sauce, cornstarch, and sesame oil, then mix all ingredients and set aside to marinate for 20 minutes.
2. Drain water from Tofu container and cut tofu into small squares and set aside.
2. Place cooking oil in a medium heated wok, add Sichuan peppercorns and fry until golden brown, then remove.
3. While the oil is hot, add marinated ground pork to the wok and stir fry until meat is well cooked.
4. Add Tofu and 1/2 cup beef broth into the ground pork mixture and mix well.
5. Combine corn starch with warm water and pour into the wok to thicken the sauce.
6. Add Sichuan peppers.
7. Let it simmer for about 5-8 min, stirring the tofu mixture in between to avoid the tofu sticking to the wok.
8. Add minced green onion and garlic to the tofu mixture and place into a plate. Serve hot with rice.
COUNTDOWN MAPO CURRY NOODLES RECIPE:
Lion’s Head Meatball
1/4 lb ground pork
1 tsp dark soy sauce
1 tsp light soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
Minced garlic
Salt and Pepper
2 egg yolks
Green onion
Ginger
Cinnamon sticks
1 packet of gelatin
1 cup Beef broth
Curry roux
1. Mix your packet of gelatin with your beef broth. Cut up your curry roux into small chunks. Combine both in a pot on medium high heat and begin stirring. You can add extra flavor with ginger or cinnamon sticks. Continue stirring until fully melted and combined.
2. Remove the ginger and cinnamon, and strain the curry mixture and then use the remaining curry concoction to fill up small containers. You can also use a larger bowl, and cut it up later. Put these containers into the refrigerator overnight, or until frozen solid.
3. Begin the Lion’s Head meatball by combining your ground pork, minced garlic, light and dark soy sauce, cornstarch, sesame oil, and egg yolks in a bowl and mixing thoroughly. You can also pick it up out of the bowl and smack it down hard into the bowl, to really make sure the pork sticks to itself.
4. Remove your frozen gelatin from the packets and cut them down to size if necessary. Make a small bowl with your meat and place the gelatin inside. Fold the meatball around the gelatin, and make sure it is firmly sealed inside. Roll the meatball around in some flour to help seal the deal.
5. Bring oil in a pot to 375 degrees F and place your meatball inside, letting it cook for 30-45 seconds.
6. In a separate pot, combine 2 cups beef broth or water with 6 tbsp of dark soy sauce, sliced ginger, and green onions, and bring to a boil.
7. Remove your meatball from the oil and place inside the pot, reducing the heat to a simmer. Use the liquid to cover and coat your meatball, then place a lid on top and slow cook for 3-5 additional minutes.
8. Prepare ramen noodles by boiling them in water in another pot. Once they’re finished, drain the noodles and set aside.
9. Prepare your Mapo Tofu (recipe above).
10. Combine it all together! Place the ramen noodles at the bottom of the bowl, cover with your mapo tofu, then add the Lion’s Head meatball last. Add the liquid from the meatballs cooking to create a soup broth, and sprinkle the entire dish with lots of diced green onions to finish it off.
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