hello hi everyone! Tonight we're making the VERY first Woo Can Cook recipe ever published, which is my best attempt at reproducing my grandma's Sichuan stir fry, or "mapo tofu." It borrows some ingredients from a few adjacent cultures (mainly, korean and japanese cuisines), which I thinks brings the dish close to the bastardized American version that my grandma used to make for us when we were kids.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS (dry)

• 1 tbsp ginger (about 1 inch)

• 4 cloves garlic

• 2 green onions

• 1 lb silken/soft tofu

• 1/2 lb ground meat (pork, chicken, or beef)

INGREDIENTS (wet)

• 2 tbsp mirin

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tbsp gochujang

• 1 tbsp oyster sauce

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp spicy black bean paste