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Ma Po Tofu

5 from 1 vote
Author: Olive
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Ingredients (click ingredient to buy it)

  • SERVES 4-5 PERSONS
  • I ADJUSTED THE AMOUNT OF THE SAUCE TO MAKE MORE BECAUSE MY FAMILY AND I LOVE SAUCE 🙂 .. YOU CAN FIND THE ORIGINAL RECIPE HERE
  • FOR SAUCE
  • 1/2 CUP CHICKEN BROTH
  • 3 TABLESPOONS CHILLI BEAN PASTE
  • 3 TABLESPOONS SOY SAUCE
  • SALT TO TASTE
  • 10-12 OUNCES TOKWA REGULAR OR SOFT (NOT SILKEN TOFU), DRAINED AND CUT INTO 1/2-INCH CUBES
  • 1 1/2 TO 2 TABLESPOONS CORN PEANUT, OR CANOLA OIL
  • 1/2 LB 8 OUNCES ( 250 G) GROUND PORK
  • 1 TABLESPOON PLUS 1 TEASPOON FINELY MINCED GARLIC
  • 1 TABLESPOON PLUS 1 TEASPOON FINELY MINCED PEELED FRESH GINGER
  • 1 TABLESPOON CORNSTARCH DISSOLVED IN 2 TABLESPOONS WATER
  • 1 1/2 TEASPOONS SESAME OIL
  • 1/2 TO 1 TEASPOON TOASTED SICHUAN-PEPPERCORN POWDER I USED GROUND WHITE PEPPER
  • 3 TABLESPOONS THINLY SLICED SCALLION

Instructions

  • MAKE SAUCE:
  • STIR TOGETHER BROTH, BEAN PASTE, SOY SAUCE, AND KOSHER SALT. SET ASIDE.
  • POACH TOFU:
  • SLIDE TOFU INTO A SAUCEPAN OF SIMMERING WATER AND KEEP AT A BARE SIMMER WHILE STIR-FRYING REST OF DISH.
  • STIR-FRY PORK:
  • HEAT A WOK OR LARGE HEAVY SKILLET OVER HIGH HEAT UNTIL HOT AND ADD 1 1/2 TABLESPOONS CORN OIL, SWIRLING TO COAT. ADD PORK AND STIR-FRY, BREAKING UP LUMPS AND ADDING REMAINING 1/2 TABLESPOON CORN OIL IF MEAT STICKS, UNTIL NO LONGER PINK. ADD GARLIC AND GINGER AND STIR-FRY OVER MODERATE HEAT UNTIL VERY FRAGRANT, ABOUT 2 MINUTES.
  • FINISH STIR-FRY:
  • STIR RESERVED SAUCE, THEN ADD TO PORK AND BRING TO A SIMMER. DRAIN TOFU IN A LARGE SIEVE AND SLIDE INTO SAUCE, STIRRING GENTLY.
  • STIR CORNSTARCH MIXTURE AND ADD TO STIR-FRY. BRING TO A BOIL, STIRRING GENTLY, AND COOK UNTIL THICKENED AND GLOSSY, ABOUT 15 SECONDS.
  • TURN OFF HEAT AND SPRINKLE WITH SESAME OIL, SICHUAN-PEPPERCORN POWDER TO TASTE, AND 2 TABLESPOONS SCALLION. STIR ONCE OR TWICE, THEN SERVE SPRINKLED WITH REMAINING TABLESPOON SCALLION
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