Prep 30 mins
Cook 15 mins
Tofu (Japanese name for Bean Curd, Chinese name Dou Fo) is high in protein, inexpensive and blends very well with many types of foods. This is a Japanese and Chinese Sichuan style recipe with shrimps and Chinese garlic chives. This recipe was modified from Iron Chef Chinese-Chef Chen’s Mapo Tofu by Rinshinomori Iron Chef Chinese - Chef Chen's Mapo Tofu (http://www.food.com/recipe-finder/all/296880)... which is more of a Japanese Mapo Tofu recipe.
- 1 tablespoon black beans (Chinese salted black beans)
- 2 tablespoons dry sherry (substitute Harveys Bristol Cream, sake)
- 1 tablespoon grated ginger
- 1 tablespoon chopped garlic
- 2 ounces ground pork (substitute ground beef, turkey or chicken meat)
- 1 tablespoon soy sauce
- 3⁄4 cup chicken stock (substitute other types of stock)
- 2 tablespoons bean sauce (Amoy Sichuan Spicy Noodle Sauce)
- 1⁄2 tablespoon chili paste with garlic (Chinese)
- 2 tablespoons tapioca starch (substitute cornstarch)
- 15 ounces tofu (FIRM Japanese or Chinese)
- 2 teaspoons salt
- 3⁄4 cup chives (Chinese Garlic Chives, substitute spring onions, scallions)
- 1⁄2 lb shrimp (medium size, remove the shell, devein & split half way)
- 1 teaspoon vinegar
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes. Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
- In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
- In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
- In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
- Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
- For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( ¾ cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).
- Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
- COOKING DIRECTIONS.
- In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
- Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
- Next add the stock mixture, stir and bring to a boil.
- Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. (Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).
- Mix the tapioca starch and water, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
- Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
- Add sesame oil, briefly toss gently… now you are almost finished.
- In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
- This recipe is fairly mild in taste. However, you can add chili oil, chili peppers or other hot spices to taste.
- The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores.
- Serve with white or other rice of your choice.