This recipe was submitted by Noah A., who attended UC Riverside as a business administration/finance major. He is the grand-nephew of Harry Wong, a member of the Gom Benn Village Association executive board.
My grandmother Kim Wong had an ability to transform the most ordinary things into something spectacular is what I cherish the most about her. She made straightforward meals that warmed both my belly and soul. “Ma Po Tofu” is one of my favorite dishes today, and it stems from the memories of my grandma making it for me.
Ingredients
1/4 pound ground pork
2 tablespoons oil
1/2 cup chicken broth
1 block firm tofu (20-oz.), cut into 1 x 2 inch cubes
1 stalk green onion, finely cut for garnish
Sauce
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons shoyu
1 tablespoon oyster sauce
1 teaspoon salt
1 teaspoon chili garlic sauce
Steps
Heat oil; sauté ground pork.
Add chicken broth. Bring to a boil; simmer covered for 5 minutes.
Add tofu and stir lightly until well heated.
Add sauce mixture and heat until thickened.
Garnish.
Personally, I enjoy this dish over a bed of rice; however, this can shine by itself or be enjoyed with vegetables.
*End with chef’s kiss*
