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“HOMEMADE WEEKDAY MABO TOFU!”

Ever crave Chinese takeout and find that most Chinese takeouts are closed? Only during quarantine :( Not to worry! Here’s how to fulfill those cravings at home! I would say it’s about a 6 out of 10 on the spicy scale but I have Korean taste buds so you be the judge :) 

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Ingredients for (6) small portions or (4) large portions:

-(2) containers of 16 oz. Soft of Firm tofu

[drain in colander supported by bowl for ~30 min., cut into 1″ cubes]

-(1) 5.29 oz. box of MED HOT, House Foods Chinese Mabo Tofu Sauce

-(5) stalks of green onions; chopped

-(2) Tbsp; minced garlic

-(1) finger long hot red chili pepper

-(1) finger long green chili pepper

-Approx. 110 oz. of ground beef 

[thaw if frozen]

-(1) Tbsp; Lee Kum Kee Panda Brand Oyster Flavored Sauce

-(2) Tsp; Laoganma Spicy Chili Crisp chili oil

-(2) Tbsp; Korean chili powder flakes

-1/4 cup; grapeseed oil for high heat cooking

-salt and black pepper to taste

-*add 1/4 cup frozen peas when tossing at the end to enhance :)

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Directions:

1) Oil wok with 1/4 cup grapeseed oil on stovetop and turn heat up to HI

2) Carefully add 1/3 portion of the chopped green onions to wok and fry, toss for ~30 sec. turn heat down to MED HI

3) Add ground beef and 2 Tbsp of minced garlic to wok, toss

4) When meat is halfway cooked, add 2 Tbsp of Korean chili powder flakes

5) Add 2 Tsp of Laoganma Spicy Chili Crisp chili oil, 1 Tbsp of Lee Kum Kee oyster sauce, and entire contents of Mabo Tofu Sauce packet, toss, turn heat down to MED

6) Add chopped red and green chili peppers and all of fresh cubed tofu, toss

7) Turn heat up to HI and toss until entire contents of wok comes to rolling boil

8) Turn heat down to MED, add remaining 2/3 portion of chopped green onions

9) Toss and season with salt & pepper (and 1/4 cup frozen peas) as needed, turn off heat and cover or

10) Serve immediately over rice!

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“RESTAURANT STYLE BULGOGI”

In a pinch for time? Want to impress your guests? Here is a tried and true “enhanced bulgogi” recipe that is sure to please! Serve with rice, kimchi and red lettuce for full meal!

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Ingredients for (4) small portions or (2) large portions:

-(8) large shiitake mushrooms

[soak in large bowl for 2hrs in 2 cups warm water with 1 tsp sugar, de-stem and rough chop]

-(1) handful; Korean rice vermicelli, cut 

[soak in separate large bowl for 2hrs in cold water]

-(1) small carrot; shredded ~1/2 cup worth

-(1) large onion; sliced 1″ thick

-(1) large green onion; cut 4″ long

-(1) 1.75lb packaged pre-marinated Korean bulgogi

-1 Tbsp; minced garlic

-1 Tbsp; Sempio Naturally Brewed Soy Sauce 701

-1/4 cup of vegetable or olive oil

-1 Tbsp; toasted sesame seeds for garnish

-black pepper to taste

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Directions:

1) Oil wok on stovetop and turn heat up to HI

2) Cook all of bulgogi on HI heat and cut with scissors into large bite size pieces when meat is halfway cooked

3) Add shredded carrots, shiitake mushrooms, onion, minced garlic; toss until mushrooms are cooked and onions become transparent

4) Add 1 Tbsp Sempio Naturall Brewed Soy Sauce 701; toss

5) Add 4″ large green onions to top layer and turn down heat to MED

6) Add black pepper to taste

7) Take vermicelli out of soaking water and transfer to wok; stir until soft and transparent

8) Turn heat OFF when vermicelli is cooked

9) Add sesame seeds for plating

10) Serve with rice, kimchi and red lettuce for full meal!