Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Ma-Po Tofu
Ma-Po Tofu
Ma-Po Tofu
photo credit: Ev Thomas
This spicy recipe uses hot bean paste, garlic, ginger, soy sauces, sesame oil, ground pork and sansho powder.
Recipe By:
Gourmet Magazine
Prep
N/A
|
Total
N/A
|
Serves
N/A
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Vegetarian Cuisine
Chinese - Other Asian
Tofu and Soy
Email
Ingredients
Accompaniment:
steamed rice
Sauce:
1/4
cup
chicken broth
2
tablespoons
hot bean paste
2
tablespoons
soy sauce
Kosher salt
Tofu:
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 s water
1 1/2
teaspoons
Japanese sesame oil
1/2
to
1 teaspoon asted sansho powder
3
tablespoons
thinly sliced scallions
Instructions
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
French Country Stew
Vegetarian Poiverado Sauce
Soy Tofu Crème Brulee
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.