Sichuan-Style Sloppy Tofu Joes

By KATHY GUNST

Jan. 19, 2000 12 AM PT

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SPECIAL TO THE TIMES

Simmering tofu with ginger and garlic in a chile-flavored broth is an old Sichuan recipe. This version combines tofu with ground sirloin, cilantro and aromatic Chinese herbs to make a hearty one-dish dinner. Even people who claim to hate tofu fall in love with this dish, which my youngest daughter calls Chinese sloppy Joes.

If you’re serving young kids, you can always make a milder sauce by adding little or no chile paste and mixing it into the wok at the end after you have served the children. You can also offer a tiny bowl of chile paste at the table.

Serve the tofu over steamed white or brown rice flavored with chopped green onions and a drizzle of sesame oil, and pass small bowls of chopped cilantro and green onions for everyone to sprinkle on top.

Mapo Doufu

White Rice With Green Onions and Sesame Oil

Mapo Doufu

Active Work Time: 10 minutes * Total Preparation Time: 30 minutes

Look for fermented black beans at Asian markets.

1 tablespoon oil

2 tablespoons minced ginger root

3 cloves garlic, minced

6 green onions, thinly sliced

1/2 to 1 tablespoon Chinese chile paste or hot pepper sauce

1/4 cup chopped cilantro

2 tablespoons low-sodium soy sauce

1/2 pound ground sirloin or ground round

2 tablespoons fermented black beans, rinsed and chopped

2 cups chicken broth

1 pound firm tofu, cut into 1 1/2-inch cubes

1 tablespoon cornstarch

* Heat oil over high heat in wok or large skillet. Add 1 tablespoon ginger, 1/2 garlic, 3 sliced onions, 1/2 chile paste and 1/8 cup cilantro. Cook about 30 seconds. Add 1 tablespoon soy sauce and cook another 30 seconds. Add ground meat and black beans. Cook until brown, stirring frequently, about 4 minutes. Add remaining ginger, garlic, chile paste and soy sauce, along with chicken broth, and bring to boil. Gently add tofu and simmer over medium heat about 3 minutes.

* Mix cornstarch and about 1/2 cup hot liquid from wok in small bowl to create smooth paste. Slowly add paste to wok and simmer until slightly thickened, about 1 minute. Stew should be slightly spicy, but remember rice will offset spiciness. Add touch more chile paste if you want spicier dish. Serve hot over bowls of white rice and pass remaining green onions and cilantro separately in small bowls.

4 servings. Each serving, without rice: 359 calories; 730 mg sodium; 32 mg cholesterol; 23 grams fat; 9 grams carbohydrates; 29 grams protein; 0.28 gram fiber.

White Rice With Green Onions and Sesame Oil

Active Work Time: 5 minutes * Total Preparation Time: 20 minutes

2 cups white rice

4 cups water

Salt

3 tablespoons very thinly sliced green onion

1 1/2 teaspoons sesame oil or sesame oil with chile

* Combine rice, water and salt in medium saucepan and bring to boil. Reduce heat to medium-low, cover and cook until rice is tender and water absorbed, 15 minutes.

* Divide hot rice among 4 serving bowls. Sprinkle top of each bowl with green onion and drizzle of sesame oil.

4 servings. Each serving: 379 calories; 79 mg sodium; 0 cholesterol; 2 grams fat; 81 grams carbohydrates; 7 grams protein; 0.34 gram fiber.

Game Plan

30 minutes before: Bring water for rice to boil. Chop ginger, garlic, green onions and cilantro.

25 minutes before: Cook rice.

15 minutes before: Heat oil in wok and begin cooking Mapo Doufu.

5 minutes before: Set out small bowls of chopped cilantro and green onions.

Just before serving: Fluff rice and divide among 4 serving bowls. Top with green onions and sesame oil.

Ingredients

Staples

Chicken broth

Cornstarch