TOFU TOTS
HANDS-ON 20 MIN TOTA L 40 MIN
SERVES 4 SUBMITTED BY DAN WHALEN
NEW RECIPE GO ONLINE TO RATE & REVIEW
1 1/4 lb. frozen tater tots
(about 60)
2 Tbsp. vegetable oil
1/8 tsp. salt
2 Tbsp. Sichuan peppercorns
[Their flavor is more
complex and less pungent
than black peppercorns.]
1/2 lb. ground pork
1/2 cup chopped onion
1 Tbsp. chopped red or green
chiles, such as jalapeño,
serrano, Thai, or Fresno,
plus more for garnish
1 Tbsp. grated garlic
1 Tbsp. grated fresh ginger
1 cup chicken stock
3 Tbsp. Xiaoxing wine or mirin
2 Tbsp. fermented bean paste
2 Tbsp. soy sauce
8 oz. firm tofu, cubed
1 tsp. cornstarch
Chopped green onion,
for garnish
- Preheat oven to 450°F.
- Arrange tots on a baking sheet.
Drizzle with 1 Tbsp. oil and sprinkle
with salt. Bake 15 minutes, turn tots
over, then continue baking until
crispy and hot, 5 to 10 minutes. - Grind half of peppercorns
into a powder. Heat remaining
1 Tbsp. oil in a large skillet over
medium heat. Stir in remaining
whole peppercorns; cook, stirring
occasionally, 5 minutes. Remove
and discard peppercorns. - Increase heat to medium-high. Stir
pork, onion, and chiles into skillet.
Cook, stirring to break up lumps, until
pork is lightly browned and cooked
through, about 5 minutes. - Stir in garlic and ginger; cook
1 minute. Stir in chicken stock, wine,
bean paste, soy sauce, and ground
peppercorns. Add tofu and simmer,
stirring occasionally, until slightly
reduced, 10 to 15 minutes. - Stir together cornstarch with
1 tsp. water in a small bowl. Stir
slowly into tofu mixture. - Transfer tots to a serving platter
and top with tofu mixture. Garnish
with green onion and chile peppers.
armagazine.com/mapo-tofu-tots
PER SERVING (15 TOTS AND 2/3 CUP TOFU
MIXTURE): 542 CAL; 31G FAT (6G SAT);
21G PRO; 43G CARB (5G FIBER, 5G SUGARS);
1,762MG SODIUM
SLIDERS
HANDS-ON 10 MIN TOTAL 25 MIN
SERVES 4 SUBMITTED BY DAN WHALEN
NEW RECIPE GO ONLINE TO RATE & REVIEW
32 frozen potato rounds (such
as Ore-Ida Crispy Crowns)
2 Tbsp. vegetable or peanut oil
8 oz. (85% lean) ground beef
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 slices American cheese
1 Tbsp. ketchup, or to taste
1 Tbsp. mustard, or to taste
16 gherkin pickles- Preheat oven to 450°F.
- Toss tots with oil on a 10x15-inch
baking pan, then spread into a single
layer. Bake, turning once halfway
through, until browned and crisp,
15 to 18 minutes. - Meanwhile, put ground beef on a
sheet of wax paper. Top with another
sheet and press beef into a 4x6-inch
rectangle. Remove top sheet. Sprinkle
beef with salt and pepper, then cut into
sixteen 1x11/2-inch rectangles.
4. Break each cheese slice into
quarters; fold quarters over to make
16 pieces of double-thick cheese.
5. Cook beef in a large skillet over
medium heat until browned on 1 side,
about 3 minutes. Turn burgers over,
top with cheese; cook, covered, until
beef is no longer pink in centers and
cheese has melted, about 3 minutes.
6. Top 1 tot with a cheeseburger,
ketchup, mustard, pickle, and another
tot; spear stack with a toothpick.
Repeat with remaining ingredients.
armagazine.com/tot-sliders
QUICK GLUTEN-FREE
PER 4-SLIDER SERVING: 525 CAL; 30G FAT
(10G SAT); 18G PRO; 47G CARB (3G FIBER,
28G SUGARS); 1,589MG SODIUM