Ma Po Tofu (Spicy Szechwan Bean Curd)
- Ready In:
- 55mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 1⁄2 lb ground beef (authentic) or 1/2 lb pork
- 3 inches fresh ginger, peeled and finely chopped
- 1⁄4 cup tree ears dried mushrooms (about 1/2 ounce) or 1/4 cup dried shiitake mushroom (about 1/2 ounce)
- 1 cup boiling water
- 1 lb firm tofu, cut into 1/2 inch cubes (or smaller if preferred)
- 6 garlic cloves, peeled and coarsely chopped
- 6 whole canned water chestnuts, rinsed and finely chopped
- 4 green onions, sliced finely
- 3 tablespoons peanut oil
- 2 -3 teaspoons brown bean sauce (or substitute black bean sauce)
- 2 -3 teaspoons szechwan chili sauce (or substitute Asian hot chile sauce with garlic)
- 1 teaspoon sugar
- 2 tablespoons light soy sauce
- 1⁄2 cup water
- 1⁄2 teaspoon ground roasted szechuan peppercorns, to taste
- 1 teaspoon sesame oil
- salt
- 1⁄2 cup chopped cilantro
- freshly cooked rice
-
MARINADE
- 1 spring onion, sliced finely
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons rice wine or 2 tablespoons dry sherry
- 2 teaspoons cornstarch
directions
- Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
- Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well.
- Add the ground beef or pork, give it another stir and set aside for approx 30 minutes.
- Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
- Drain the soaked tree ears, rinse, remove hard stems, and slice finely.
- Blanch the tofu in boiling water for 2- 3 minutes, then drain.
- Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
- Heat a wok over a moderately high flame.
- Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
- Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
- Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
- Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
- Finally, add the sugar and stir-fry for another 30 seconds.
- Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
- Add the Szechwan pepper corns and stir thoroughly.
- If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
- Add 1 teaspoon sesame oil and season to taste with salt.
- Serve with steamed rice, and garnish with cilantro.
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Reviews
-
I had to improvise a lot because I couldn't find a few of the items but this sure hit the spot! I used 1/4 c fresh Shiitake mushrooms, 4-5 tablespoons hot black bean sauce instead of brown bean sauce (I had to mash the beans). I also used 1 tablespoon szechwan stir-fry sauce and 1 teaspoon hot chili oil intead of the szechwan chili sauce. I couldn't find Szechwan anything.. so no peppercorns were added to mine :-(
RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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