Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

A little off the beaten path but something Mom used to make.

Ma Po’s Bean Curd with ground venison (originally ground pork)

• 1 box tofu, firm or extra firm

A
• ½ tsp chopped garlic
• 3 tbls cooking oil (for venison, I do mostly butter and a splash of sesame seed oil)
• 2 tbsp chopped green onions
• 2 tsp chopped ginger
• ½ lb ground pork (substitute straight ground venison)
• 1sbsp hot bean paste (This is not actually hot. See pic below.)
• (With venison, I add a tiny pinch of Chinese five spice and a tsp of brown sugar. And I like more heat so I add some dried hot peppers to A.)

B
• 1 tbsp sake
• 1 cup water
• ½ tsp salt
• 1 ½ tbsp. shoyu (soy sauce)

C
• 3 tsp cornstarch
• 2 tbsp water

D
• 2 tbsp 2” long green onion
• ¼ tsp peppercorns

• Cut bean curd into bite sized squares.

• Heat pan and 3 tbsp oil/butter,
• stirfry (A) flavoring veggies until fragrant
• add pork and hot bean paste

• when meat is brown add bean curd and (B),
• simmer 3 mins on low

• add (C) to thicken and add green onions and pepper corns

Serve with rice and stir fried veggies.

The “hot” bean paste:


After pic.