What is a good recipie for Ma Po Tofu??!
What is a good recipie for Ma Po Tofu??
This food is the BEST. But the hardest part is coming up with the sauce. I use a black bean sauce, hot chili sauce, and soy sauce mixed together. Poach the tofu. Add sauce, ginger to pork, add some green onions. Add poached tofu. Serve over rice. How can I improve this recipie??
Thank you!! Xie xie!
Answers:
INGREDIENTS
4 ounces ground pork
2 tablespoons dry sherry
1 teaspoon cornstarch
1/2 tablespoon fermented black beans, rinsed and mashed
1/2 tablespoon chili paste with garlic
1 teaspoon cayenne pepper
2 tablespoons soy sauce
3 cloves garlic, crushed
1/2 teaspoon minced fresh ginger
1 (14 ounce) package tofu, drained and cut into cubes
1 cup frozen green peas
1/2 cup chicken broth
1 tablespoon cornstarch, mixed with equal parts water
DIRECTIONS
In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch; set aside.
In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside.
Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.
This dish is best served with steamed white rice.
I hope you enjoy!!!!
4 ounces ground pork
2 tablespoons dry sherry
1 teaspoon cornstarch
1/2 tablespoon fermented black beans, rinsed and mashed
1/2 tablespoon chili paste with garlic
1 teaspoon cayenne pepper
2 tablespoons soy sauce
3 cloves garlic, crushed
1/2 teaspoon minced fresh ginger
1 (14 ounce) package tofu, drained and cut into cubes
1 cup frozen green peas
1/2 cup chicken broth
1 tablespoon cornstarch, mixed with equal parts water
DIRECTIONS
In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch; set aside. In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside. Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.
Ma Po Tofu
serves 4
1 teaspoon Szechuan peppercorns
1 block soft (not silken) tofu
4 inch piece of fresh ginger
6 large cloves of garlic
Vegetable or peanut oil
1/2 pound ground pork
2 tablespoons Sichuan chili bean paste (found in glass jars at the Asian grocery)
2 teaspoons fermented black beans (found in plastic bags at the Asian grocery)
1 cup chicken or vegetable broth
1/2 cup water
Soy sauce
Green onions, to garnish
Toast the peppercorns in a heavy pan over medium heat, shaking the pan until they smell fragrant. Grind to a fine powder and set aside. Cut the tofu into 1-inch cubes and set aside.
Mince the ginger and garlic. Heat some oil in a large, heavy saucepan or a wok over medium heat, and add the ginger and garlic, stirring for about a minute. Add the pork and cook until cooked through. Add the chili bean paste and the fermented black beans and stir.
Add the broth and water and bring to a boil, then turn down the heat. Carefully add the tofu, stirring it gently so the cubes don't break up too much. Add the ground peppercorns and soy sauce to taste, and cook over low until the tofu is warmed through. Garnish with sliced green onions and serve with rice.
HAVE FUN COOKING!!! ENJOY...
Ma-Po Tofu Recipe
This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Sauce:
1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Kosher salt
1 pound 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 pound ground pork shoulder (preferably 75 percent lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted sansho powder
3 tablespoons thinly sliced scallions
Accompaniment: steamed rice
To make the sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
To poach the tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
To stir-fry the 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.
To finish the 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, sansho powder, to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.