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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large sturdy frying pan (preferably a 12" one), saute the onions and the garlic in the oils until onions are somewhat tender (saute less if using green onions). | 2. Add in the ground meat and chop it up with your spatula as you stir-fry. Continue until meat is no longer pink (takes only a few minutes--do not overcook!). | 3. Add in ginger, chili paste (to taste--leave it out if cooking for a toddler), sake or other wine, soy sauce, and chicken stock. Bring to a boil, skimming off fat, if needed. | 4. Add in the cubed tofu and stir gently, while trying to avoid breaking up the cubes. Cook only until tofu is coated and hot (not long!). | 5. Stir the cornstarch into a few tablespoons of water--just to moisten--and add this mixture slowly to the meat and tofu--stirring constantly. | 6. Scoop heaping portions of the mapo dofu over steamed white rice and let guests add in more chili paste, if they desire. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
cooking oil	2	tablespoons		-	-	-	-
onion	1		chopped sweet	64.0	14.944	1.76	0.16
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
turkey	1	lb	ground ground chicken	648.2681	0.5893	98.1016	25.5681
chili paste	1	tablespoon		-	-	-	-
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
soy sauce	2 -3	tablespoons		0.0	0.0	0.0	0.0
sake	2 -3	tablespoons		-	-	-	-
gingerroot	1	tablespoon	minced	-	-	-	-
silken tofu	2	containers	drained cut	-	-	-	-
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.