| Yield | 3 |
|---|---|
| Source | Chef Grant Kawasaki & Tony Solis |
| Prep Time | 5 minutes |
| Recipes | Meals |
| Yield | 3 |
|---|---|
| Source | Chef Grant Kawasaki & Tony Solis |
| Prep Time | 5 minutes |
| Recipes | Meals |
Mostly everyone in Hawaii has eaten tofu in one form or another. Many brands are from the mainland or even Japan. However a few local brands are available and are amongst the most popular. The "local tofu" hands-down favorite of many top Hawaii chefs in a blind taste test is Mrs. Chengs Organic Tofu. Thanks to Mr. Mao Tzeng, the owner of Mrs. Chengs Tofu, hes keeping the traditional products and quality of tofu making alive during a highly competitive market. Using Mr. Mao's locally made Mrs. Chengs organic Nigari Tofu, we concoct a savory and slightly spicy masterpiece with super-guest Tony Solis called Mabo Tofu. This ancient Chinese recipe has had a makeover just for us locals here in Hawaii! Just for Tony, we even add a little "patis" or fish sauce to the Mabo Tofu to give it a "multi-ethnic" zing.
In a large pan over medium-high heat, saute the ground pork until slightly browned. Season with salt & pepper. Next add the sliced onions and continue to cook until onions are slightly translucent. To that, add the chili-garlic paste, oyster sauce, soy sauce, brown sugar, sesame oil & fish sauce. Combine ingredients well and bring contents to a simmer. Have your cornstarch slurry ready for thickening the sauce. Cornstarch tends to settle even when mixed with water, so make sure the slurry is homogeneous before you add it to anything you thicken. In other words, pre-stir your slurry before adding it to any heated liquid, or you may have an inconsistent thickening agent, or it may also clump. Next, add the water to the contents of the pan and bring back to a simmer. Now add in the cornstarch slurry quickly and evenly. If you can mix and add the slurry together at the same time, you will have a nice evenly thickened sauce. The thickened mixture needs to come back to a simmer for a few minutes to ensure the starches have been absorbed to fully thicken the sauce. Otherwise it will be runny and taste chalky. To the thickened sauce, add in the cubed tofu and fold in gently to heat through. Also add in the green onions. Re-season with salt and pepper if necessary. Serve over hot rice and garnish with sprigs of Chinese parsley, green onions and sesame seeds.
You can also use Mrs. Chengs soft tofu instead of the Nigari tofu. However to buy the soft tofu, tofu cheese & tofu pudding, you need to visit the Mrs. Chengs factory in Kalihi at 233 Kalihi St. These products are available for purchase at the factory on a cash basis. Find these ingredients including Mrs. Chengs Soy Milk products, and enjoy this recipe with a chilled glass of Tsing Tao, Harbin or Yang Jing beer found at your nearest Times Supermarket! Shoots Den!