Ma Po Tofu

all details

This is a Sichuan classic: grandmother's tofu. For a treat I have a bowl of this with rice for lunch. Another interesting way to make this is to steam the tofu in larger squares and sauce it with the stir-fried pork - it changes the texture of the dish and accentuates the silkiness of the tofu. This is also made with beef; just substitute it for the pork and away you go.

Ingredients

  • 300g silken tofu, cut into 2cm cubes
  • 2 tablespoons vegetable oil
  • 200g minced pork belly
  • 1 clove garlic, finely chopped
  • 2 spring onions, sliced
  • 2 tablespoons hot bean paste
  • 125ml fresh chicken stock
  • 1 teaspoon shaoxing rice wine
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 2 teaspoons sugar
  • ¼ teaspoon sea salt
  • A good pinch of Sichuan pepper
  • 1/2 teaspoon sesame oil

Method

Heat a wok until smoking. Add the vegetable oil and, when hot, add the minced pork and stir-fry until browned. Then add the garlic, spring onions and bean paste and stir-fry until fragrant. Add the stock, shaoxing, soy sauces, sugar and salt. Bring to the boil, add the tofu and reduce the heat to a gentle simmer, allowing the liquid to thicken slightly. Add the Sichuan pepper and sesame oil and gently mix together.

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  • Main Ingredients - Pork, Tofu/Beancurd
  • Cuisine - Chinese

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