Thursday, August 13, 2009

Ma Po Tofu

Ma Po Tofu is a popular Chinese dish from the Sichuan province. It is a combination of tofu (bean curd) set in a spicy chilli & bean based sauce and often topped with pork minced meat. Hot/spicy bean sauce is sold in Chinese grocery specialty stores.

Serves 2 as a main entree, or 4 as part of a multi-course meal


300g packet of silken tofu
2 tablespoons peanut oil
200g fatty pork mince
2 garlic cloves, finely chopped
1 tablespoon spicy black bean sauce
¼ cup shao hsing wine
1 teaspoon dark soy sauce
1 teaspoon brown sugar
¼ teaspoon Sichuan salt and pepper
spring onions, sliced, to serve

  1. Gently remove tofu from packet and invert onto a plate. Carefully cut into 20 cubes by cutting lengthways into four equal slices, then widthways into five slices, draining off any excess liquid.
  2. Meanwhile, heat oil in a hot wok until surface seems to shimmer slightly.
  3. Add pork and stir-fry for 3 minutes. Remove pork with a slotted spoon and set aside.
  4. Add garlic and spicy black bean sauce, then reduce heat and stir fry on low heat for 2 minutes, stirring constantly.
  5. Return pork to wok with wine and stir-fry for 1 minute. Add soy sauce and sugar and stir-fry for 30 seconds. Reduce heat to a gentle simmer and carefully slide tofu into wok, gently separating the cubes as they fall into the pork mixture. Simmer, covered, for 3 minutes.
  6. Spoon into shallow bowl, sprinke with Sichuan pepper and salt and garnish with spring onions.

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