"Chinese" Again

*mabodofu (Japanese version)
*rice, white with a bit of brown mixed in
*bean sprout, cucumber, and carrot salad with tahini dressing (recipe below)*milk
*frozen fruit with whipped cream

マーボー豆腐 (for English, scroll down)
四人分

合わせ調味料
しょうゆ　大さじ３
砂糖　小さじ１
みそ　大さじ１。５
水　　カップ２分の１

主材料
豆腐　４５０ｇ（１Ｐｏｕｎｄ）
ひき肉　２２５ｇ　（０．５Ｐｏｕｎｄ）
しょうが、にんにく　小２かけづつ
長ネギ　　１本
ごま油　　大さじ１
豆板醤　　大さじ１

１．中華鍋を中火で熱してごま油を入れ、しょうが、にんにくを入れて炒める。
２．香りが立ってきたらネギを加えて１～２分炒める。
３．ひき肉を加え、ほぐしながら炒め合わせる。
４．肉の色が変わってポロポロになったら、合わせ調味料を一気に加え、ひと混ぜする。切った（手でちぎってもいい）豆腐を加え、むらなく炒め合わせる。（ここで子供に出す分を分ける）
５．大人の分に豆板醤を加え、ひと混ぜする。とろみをつけたい場合は片栗粉大さじ１を水大さじ２に溶かして、混ぜながらかけて、とろみがつくまで炒め合わせる。

Mabodofu
Serves 4

Sauce:
3 T soy sauce
1 tsp. sugar
1 1/2 T miso paste
1/2 cup water

Other Ingredients:
1 pound tofu
1/2 pound ground meat (I used turkey)
2 cloves (or thumb sized pieces) of garlic, ginger, minced fine
1 leek
1 T sesame oil
1 T tobanjian ("broad bean chili paste")

1. Set a wok or other large skillet over medium high heat, add the sesame oil and stir fry the garlic and ginger until fragrant.
2. Add the leek and stir fry another 1-2 minutes.
3. Add the meat and stir fry until meat is browned.
4. Pour in the sauce and mix; add the tofu and incorporate gently (at this stage, remove the kids' portions, if cooking for kids)
5. Add the tobanjian to the adult portion that remains; heat and stir. If sauce isn't thick enough, dissolve 1 T of cornstarch in 2 T of water and sprinkle over. Cook and stir until sauce is satisfactorily thick.

Tahini Dressing from Simply in Season
was originally made for and used on this beet salad, which was raw julienned beets, raw julienned carrots, a handful of chopped parsley and this dressing.
Today's veggies were bean sprouts (soaked in boiling water for one minute), grated carrot and julienned cucumbers. This version either didn't have enough time to absorb the dressing's flavor, or the veggies needed to be drained more. In any case, it tasted better with a little sprinkle of salt.

In a jar with a tight lid, shake together:
125 ml (1/2 cup) tahini
125 ml (1/2 cup) oil (I used half sesame and half canola; olive is also an option)
60 ml (1/4 cup) lemon juice
60 ml (1/4 cup) soy sauce or tamari
60 ml (1/4 cup) water (use more or less water to reach the consistency you like)