"Chicken, broccoli, and rice!"
"Noodle soup!" (Got to love ramen; I can make a three course meal with ramen!)
"Cheese noodles with those soy beans!" (yes, for real)
Almost 100% Asian foods (although, I do make hot dog fried rice...)
So, in honor of Asian Pacific Islander month, here is the recipe for one of their favorite foods. Just so you know, my kids never liked tofu until I made this.
(A real Asian cook does not use a recipe. They wing it. So, I'll give you approximations, but know that I have never measured this stuff out, and feel free to change it if necessary.)
1 pound ground pork (you can use pork sausage; it gives it a spicier flavor, but still good)
1/4 cup soy sauce (or maybe more?)
1/2 to 1 cup water (probably more)
1 cube to 4 cubes firm tofu, (all depends on how much you like your tofu) chopped into small cubes.
1 clove garlic, minced (or more)
1 pinch sugar (or more)
1 tsp hot chili paste (add more or less)
handful of chopped green onion. (or less)
cornstarch to thicken.
salt to taste
(psst! Hot chili paste looks like this. If you don't have it, just make some :) The Asians do it all of the time!)
Brown ground pork thoroughly. Drain. Add tofu, soy sauce, water, garlic, sugar, and chili sauce. The liquid should surrounding all of the tofu and meat, but not covering it like a soup (add more water or soy sauce if necessary). Let is simmer until tofu cubes begin to break down, stirring occasionally (about 5-8 minutes--I don't know). Add the green onions toward the end. Once the "cubes" of tofu begin to look more like "chunks" of tofu, remove some of the sauce and combine with a tablespoon or two of cornstarch. Add this solution to the Mapo dofu and stir. Salt to taste. Serve with rice and stir fried vegetables (or Confucius's traditional egg rolls).
(My husband only cracks two windows with this one!)