Original recipe from The Woks of Life You’ll find a couple other recipes for Mapo Tofu here, I really like this version, although I had to modify it to add a smaller amount of hot ingredients at the end, since I’m the only one who eats spicy food. update: 07-2024 - I’ve been substituting mushrooms for the pork, and I think I like it better that way! Ingredients: 1/4 cup oil 2 tablespoons chili oil 1 fresh Thai chili pepper, sliced 3 dried red chilies, chopped 1 Tablespoon ground Sichuan peppercorns + some for finishing 3 Tablespoons ginger (grated) 3 Tablespoons garlic (grated) 8 ounces ground pork or 8 ounces chopped crimini or other mushrooms 2 Tablespoons spicy bean sauce, divided in half 2/3 cup chicken broth (or water) 1 package (16 ounces) tofu (cut into 1 inch cubes).

After years of making baby back ribs, this simple recipe has stood the test of time and methods, and it’s also the easiest. Now that I use a Treager for most of my smoking, it’s even easier keeping a constant temperature. I don’t do any wrapping or flipping or spritzing. I’ve tried, but I’m looking for simple and consistent, and this brings both. Active Prep time: 10 minutes Inactive Prep time: 1 hour Cook time: 5-6 hours (approximately) Ingredients:

Came across a recipe for this (Steamed Tofu with Ground Pork - Delightful Plate), and loved it so much, we have it several times a month. As always, I changed the basics to suit my tastes. I highly recommend a bamboo steamer for this recipe, otherwise you have the problem of moisture condensing and dripping on the plate. This dish has the great advantage that you can prepare up to steaming, move on to preparing other dishes, and 15 minutes before they’re ready, put this in the steamer.

Ingredients: 2 pounds pork butt (shoulder) (2-1/2 pounds if bone in) 2 Tablespoons bacon fat (optional) 1 teaspoons cumin 2 teaspoons oregano 2 teaspoons ancho chili powder 1 teaspoon salt 1 teaspoon pepper 2 oranges 1 lime 1 large onion 4 cloves of garlic (or more!) Directions: Coat bottom of slow cooker with bacon fat (optional) Trim fat, and cut pork into 2" cubes Cut onion into 8 slices Cut 1 orange into 4 slices Cut lime into 4 slices Peel and crush garlic cloves Mix dry ingredients Fill bottom of slow cooker with meat Sprinkle half the dry spices on the meat If necessary add remaining meat, sprnkle with spices Put onion, garlic, orange and lime slices on the meat Sprinkle remaining dry ingredients on top Squeeze the juice from the 2nd orange over the food Cook for 8-10 hours on low, or 4- -6 hours on high Remove meat to a cutting board, shred with two forks Strain liquid into a saucepan, reduce liquid by half Place shredded pork on a cookie sheet Drizzle reduced sauce over shredded meat Brown under broiler for about 4 minutes, flip meat, broil for about 4 more minutes until brown Serve up on tacos, burritos, enchiladas, on a plate with your favorite side dishes

Recipe by Ken Wallich Had some left over Chile Verde I made with some left over Pulled Pork. It was breakfast time, was craving some eggs, so thought I’d whip this up! Great leftover recipe, and a great way to use whatever you have available as toppings, since you really can’t go wrong here. Prep time: 5 minutes Cooking time: 10 minutes Ingredients 4 eggs 1 cup Chile Verde Optional toppings 1/4 cup queso fresco or monterey jack (or any other medium-soft cheese you like) shredded 4 Tbsp salsa 2 Tbsp sour cream 2 green onions, chopped 1 Tomato, chopped 1 Avocado, sliced 1 Large tortilla and/or 1/4 cup rice Directions:

An easy to make noodle dish, reminiscent of asian garlic noodle dishes I’ve loved in resturants. You can make it spicy, add ingredients like crab, pork, sausage, or leave as a simple noodle dish. Ingredients: 1 package udon or thick egg noodles 3 Tbsp butter 2-4oz pork belly (or bacon) 4-6 garlic cloves 2 Tbsp soy sauce 1 Tbsp brown sugar 1 Tbsp oyster sauce (if you can find it) 1 Tbsp Sriracha (optional) Directions:

mapo tofu