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Ma Po Tofu

Spicy Tofu and Ground Pork. This is an adaptation of recipe #78452 by Daydream. I couldn't find many of the items so I improvised. It is essential that you prep everything before starting this recipe, it goes fast once you get started.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Place 1 tablespoon of the chopped ginger into a large zip-lock bag, and reserve the remainder.
  • Add the remaining marinade ingredients to the bowl (1 sliced green onion, 1 tablespoons soy sauce, 1 teaspoons sesame oil, 2 tablespoons dry sherry, 2 teaspoons cornstarch), and mix well.
  • Add the ground pork, mix marinade and ground pork together, and put in refrigerator to marinate for at least 30 minutes.
  • Remove hard stems from Shiitake mushrooms 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 a thick paste.
  • Heat large skillet over medium-high heat.
  • Add the Sesame and Olive Oil (2 tbsp sesame, 1 tbsp olive) and just as it is starting to smoke, add the garlic/ginger pasted and stir-fry, stirring continuously for approximately 30 seconds (take care not to burn the mixture).
  • Next add the Black Bean Hot Sauce, Szechwan Stir Fry Sauce, Chili Oil, Shiitake mushrooms, and stir-fry for approximately 60 seconds.
  • Stir meat mixture, add it to the skillet, and continue to stir-fry over high heat for two to three minutes, until it looses its pinkish color.
  • Toss in the tofu and the sliced green onions and continue to fry for about 45 seconds.
  • Pour in the soy sauce and water, bring to a boil, then reduce heat to moderate and cook for a couple of minutes.
  • If there appears to be too much liquid in the pan contents, thicken with a little cornstarch and water.
  • Serve with steamed rice.
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RECIPE MADE WITH LOVE BY

@Teddys Mommy
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@Teddys Mommy
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"Spicy Tofu and Ground Pork. This is an adaptation of recipe #78452 by Daydream. I couldn't find many of the items so I improvised. It is essential that you prep everything before starting this recipe, it goes fast once you get started."
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  1. Maito
    Like you, I had to improvise a little too, but it still came out really good. I made a vegetarian version and subbed water chestnuts for the pork (which gave it a nice crunch). I also increased the shiitakes to a 3 ounce package, which made this dish really special. For the liquids, I omitted the sesame oil, used ground bean sauce (which is brown, and used a little less, about 3 tablespoons), and oyster sauce for the stir fry sauce. I don't think the changes altered the basic integrity of the recipe, and we were very pleased with the results. It was quite delicious, and definitely restaurant quality. Next time I will actually double the amount of shiitakes I used, since that was my favorite part.
    Reply
  2. Maito
    Like you, I had to improvise a little too, but it still came out really good. I made a vegetarian version and subbed water chestnuts for the pork (which gave it a nice crunch). I also increased the shiitakes to a 3 ounce package, which made this dish really special. For the liquids, I omitted the sesame oil, used ground bean sauce (which is brown, and used a little less, about 3 tablespoons), and oyster sauce for the stir fry sauce. I don't think the changes altered the basic integrity of the recipe, and we were very pleased with the results. It was quite delicious, and definitely restaurant quality. Next time I will actually double the amount of shiitakes I used, since that was my favorite part.
    Reply
  3. Teddys Mommy
    Spicy Tofu and Ground Pork. This is an adaptation of recipe #78452 by Daydream. I couldn't find many of the items so I improvised. It is essential that you prep everything before starting this recipe, it goes fast once you get started.
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