• 1 package of Ying Ying’s Nigari firm tofu, cut into 1 inch pieces
• 5 tablespoons soy sauce
• 2 tablespoons Ying Ying’s Black Bean sauce
• 1 teaspoon white sugar
• 3 green onions, chopped
• 1 teaspoon sesame oil
DIRECTIONS:
STEP 1 Mix water and cornstarch in a small bowl; set aside. STEP 2 Brown ground pork (or chopped shiitake mushroom) in a small skillet over medium-high heat, about 5 minutes. Drain fat. STEP 3 Heat oil over medium-high heat in a large skillet or wok. Cook garlic and ginger in oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with soy sauce, black bean sauce, and sugar; stir to combine. STEP 4 Stir in cooked pork (or shiitake mushroom) and green onion. Sprinkle with cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir sesame oil into the thickened mapo tofu.