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Ma Po Tofu

Neil Perry
Neil Perry

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Ma Po Tofu
Ma Po TofuSupplied

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.

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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

  1. 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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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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