Mince the garlic, ginger, and scallions to create as much surface area as possible.
Combine the tamari, chili garlic paste, and sesame oil together to make a sauce. Set aside.
Using a sharp knife, slice the tofu into 1/2'' cubes
Using a metal wok, heat it up on a medium-high flame until the surface just begins to smoke.
Add a 1/2 tablespoons of the peanut oil and brown the pork. Remove from the wok and clean the inside with a paper towel
Over medium heat, add the remaining tablespoon of peanut oil. Add the garlic, ginger, and scallions to the oil making sure the garlic does not begin to brown
When you begin to smell the aroma of the garlic, ginger, and scallions (about 10-20 seconds), add the tofu to the mixture. Carefully fold the cubes into the flavored oil, making sure not to break up the tofu
Re-combine the browned pork with the tofu
Add the chili garlic sauce to the wok and combine it evenly over the cubes. Sprinkle the sugar over the top of the mixture
Let the tofu and pork cook together for 1 minute to help the flavors combine. In the meantime, stir the corn starch and cold water together in a small bowl
Add the corn starch slurry to the wok and boil the sauce for 30 seconds
Serve over jasmine rice. Add extra soy sauce to taste
I JUST MADE THIS AND DIDN'T REALIZE UNTIL HALF WAY FINISHED, THAT I ADDED A FULL POUND OF GROUND PORK. WELL, I JUST ADDED MORE SAUSE AND IT WAS GREAT. USED SOY SAUSE, AND GRAPE SEED OIL, IT WAS ALL I HAD IN THE PANTRY.
PS, I've found I can get the kids to eat it (and me too) if I chop the firm tofu down to tiny pieces - it reduces "blech" factor for kids (and grown ups) on the tofu pasty-ness. My kids will scarf it down now, but when the chunks were large, no dice.
It has a lot of the same textures and notes, minus the black bean garlic sauce, which is why I'm putting this in the regular rotation. I LOVE mabo dofu but my boyfriend isn't a fan of the black bean sauce. He really dug this. Worked really well with Baby Bok Choy with Ginger and Garlic: http://food52.com/recipes/4638_baby_bok_choy_with_garlic_ginger
We love that brand too...tend to buy the chili black bean sauce version but will double check to try the garlic sauce one. We also like the Yang Sing "delightfully hot" brand too. I'm going to look for the Kadoya sesame oil! Thank you!
I'm glad you asked! There is one brand of chili garlic sauce that rises above all the rest. When you need the best, go for Lee Kum Kee. Nothing else even compares. I have also found that Kadoya brand, although a bit pricey, is the most flavorful sesame oil I have come across.
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