Bean Curd Szechuan-Style (Ma Po Dofu)

Recipe by Cinizini
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READY IN: 27mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
  • Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
  • Stir in 1 tsp of the oil and marinate for 15 minutes.
  • Heat a wok or wide frying pan over high heat.
  • When pan is hot, add remaining veg oil.
  • When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
  • Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
  • Stir in hot bean sauce (lajiaojiang or tobanjan).
  • Add drained beancurd, the water and the 2 Tbsp soy sauce.
  • Simmer for 3 minutes, then add green onion.
  • Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
  • Sprinkle with crushed szechuan peppercorns just before serving.
  • Serve over large mounds of hot white rice.
  • I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
  • For a vegetarian version, this recipe also works if you omit the meat.
  • You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.
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