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 vote5
Serves:
3-4
Ingredients
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MARINADE FOR PORK
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2 Tbspsoy sauce
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1 1/2 Tbspcornstarch
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REMAINDER
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1/4 lbground pork
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1 lbtofu, medium firm
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1leek or 4 green onions
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1/4 tspkosher salt
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1 tspchinese blackbeans, fermented or to taste
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1 Tbspchili bean paste
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3 Tbspchicken stock
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1 Tbspcornstarch
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2 Tbspwater
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2 Tbspsoy sauce
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2-3 Tbspcanola oil, or as needed
How to Make Ma Po Tofu
- Mix 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. - Heat 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.
