Ma Po Tofu
By
Marsha Gardner
@mrdick1950
1
A famous Szechuan recipe - the name Ma Po Tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.
Rating:
★★★★★ 1 vote
Serves:
3-4
Ingredients
- 2 Tbsp
- soy sauce
- 1 1/2 Tbsp
- cornstarch
- 1/4 lb
- ground pork
- 1 lb
- tofu, medium firm
- 1
- leek or 4 green onions
- 1/4 tsp
- kosher salt
- 1 tsp
- chinese blackbeans, fermented or to taste
- 1 Tbsp
- chili bean paste
- 3 Tbsp
- chicken stock
- 1 Tbsp
- cornstarch
- 2 Tbsp
- water
- 2 Tbsp
- soy sauce
- 2-3 Tbsp
- canola oil, or as needed
MARINADE FOR PORK
REMAINDER
How to Make Ma Po Tofu
- 1Mix marinade ingredients. Marinate pork for about 20 minutes.
Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
Chop leek or green onions into short lengths. - 2Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
Add the chili paste, then the stock, bean curd, and leek or green onions.
Turn down the heat. Cook for 3 - 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.
