Ma-Po Tofu

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This spicy recipe uses hot bean paste, garlic, ginger, soy sauces, sesame oil, ground pork and sansho powder.
Recipe By: Gourmet Magazine
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

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.
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