Ma Po Tofu-Zucchini by Ming Tsai

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Today I'm using two of the easiest east-west ingredients to work with—and they work really well together: Tofu and zucchini. I grew up eating tofu in stir fries and salads and discovered it truly is nature's vegetarian meat. Zucchini requires very little prep and it's almost as versatile as tofu. You'll see what I mean in today's recipe.

Serves 4

1 medium yellow onion, 1/4-inch dice
1 tablespoon minced ginger
1 large red jalapeno, minced
1 tablespoon sambal
1 bunch scallions sliced thinly, white and green separated
1 medium zucchini, 1/2-inch dice
2 packages silken tofu, 1/2-inch dice
1 pound dark meat ground chicken
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Canola oil to cook
House rice (brown/white rice combo)

In a hot wok coated with oil over high heat, stir-fry the chicken, season and cook through. Remove chicken to a plate. Add more oil and stir-fry the onion, ginger, jalapeno, sambal and scallion whites for 2 minutes. Add zucchini, season, and stir-fry for 2 minutes.

Add the tofu, gently stirring/flipping, taking care not to break up the pieces, then add chicken and naturally brewed soy sauce. Serve family style with house rice, garnish with scallion greens.

Drink pairing
Qupe Chardonnay 2006 "Bien Nacido - Y Block" Qupe Chardonnay

-- from Santa Maria Valley, Santa Barbara County, California

Taste: From a cool vintage, therefore flavor is leaning more towards citrus and minerality. Feels firm in the mouth

Aroma: Honey and toasted oak with a slight bit of earthiness

—grapes are whole cluster pressed
—aged in French oak


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