When you’ve got 2 Asian-American kids, sometimes you have to cater to their American tastes when it comes to ethnic foods. Although Michael and I will happily eat traditional mapo tofu, there are times where Mom changes it up to suit a more western tongue. Using Italian sausage in mapo tofu is sooooo good! There’s that wonderful spice that sausage is known for and it’s a good way to introduce mapo tofu to someone who isn’t familiar with Chinese food.
The other great thing about using Italian sausage for this recipe is that a little goes a long way. Mom only uses 1 – 2 sausages for this dish when in many households you might get one sausage per person. While Italian sausage certainly isn’t healthy, it’s a positive step when you can decrease the amount you’re consuming considerably.
Let Mom and I know what you think about substituting Italian Sausage for this dish. We certainly love it!
Aloha with love,
- 1 Italian sausage 1 – 2 sausages OK.
- 2 cloves garlic Chopped.
- 1 container tofu Cubed. Mom likes medium-firm.
- ½ c green onions
- ½ c water
- 2 tbsp shoyu Soy sauce.
- ½ tsp salt
- ½ tsp brown sugar
- 1 tbsp sesame seed oil
- 1 tbsp cornstarch
- 2 tbsp water
- On a large pan, adjust the stove to high heat and add the Italian sausage and garlic. Use a wooden spatula to break apart the sausage as it cooks. You do not need to add any oil since the sausage has a lot of fat in it already. Let this cook on high heat for about 30 seconds.
- Add in the tofu and gently stir until the meat begins to brown.
- Add water, shoyu, salt, and sugar. Cover and stir occasionally for 3 – 4 minutes.
- Uncover and slowly add the thickening agent. Let it cook on high for another minute to allow the cornstarch to cook. Turn off the stove and add green onions and sesame seed oil.