BEAN CURD SZECHUAN-STYLE (MA PO DOFU)
Literally translates as" "pock-marked old lady tofu." For more background see Daydream's recipe (which is very different from this one) "recipe #78452" A simpler version from some of the others I have seen on this site. This version is adapted from a Chinese cookbook that my Mandarin tutee gave me as a college graduation gift--"Chinese Cooking" from JG press. It is very helpful to have all of your ingredients prepared and ready to go before you start the wok because it goes very fast from that point on! Where it calls for 'hot bean sauce' I use tobanjan/lajiaojiang (chili bean paste), 'Lan Chi' (lanji in pinyin) brand, but the recipe says you can also substitute two dried red chiles. You can experiment with different tofu to see what keeps its shape the best; I have personally found that the semi-firm, locally made fresh tofu that I can get at the Uwajimaya here holds up well. This recipe reminds me of the tofu that I used to order at one of my favorite restaurants in Shanghai.
Provided by Cinizini
Categories Soy/Tofu
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- 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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Jayne Carpenter
[email protected]This is the perfect dish to serve at a party. It's easy to make ahead of time, and it's always a crowd-pleaser.
Man Sandhu
[email protected]I love the vibrant colors of this dish. It's so visually appealing, and it tastes just as good as it looks.
64-Bit
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Auspie's Creations
[email protected]I'm so glad I found this recipe. It's a delicious and easy way to make ma po dofu. I'll definitely be making it again and again.
Mugonzi Arafat
[email protected]This recipe is a great way to use up leftover rice. I always have some in my fridge, and this is a delicious and easy way to use it up.
Anielo Rooinasie
[email protected]I love the addition of the Sichuan peppercorns. They add a unique flavor and aroma to the dish that really takes it to the next level.
Boniface British
[email protected]This dish is a great way to impress your friends and family. It's flavorful, complex, and sure to be a hit. I highly recommend it!
Mon Vai
[email protected]I'm always looking for new and exciting tofu recipes, and this one definitely fits the bill. The combination of flavors and textures was amazing, and the dish was really easy to make. I'll definitely be making it again soon!
LaLegende Bhs
[email protected]I was a little worried about the spice level of this dish, but it was perfect. It had a nice kick, but it wasn't too hot. I would definitely make it again.
Kabuye Ismail
[email protected]I love that this recipe uses ground pork instead of minced beef. It makes the dish lighter and healthier, but still just as flavorful.
andrew reid
[email protected]This recipe is a great way to use up leftover tofu. I had some in my fridge that I didn't know what to do with, and this dish was the perfect solution. The sauce was flavorful and the tofu was crispy and delicious.
Oppojaan Oppojaan
[email protected]This dish was a hit with my family! They loved the combination of flavors and textures. I especially enjoyed the crispy tofu. I'll definitely be making this again soon.
Archimedes 271
[email protected]I'm so glad I tried this recipe. It's definitely a keeper! The flavors were amazing and the dish was so easy to make. I'll definitely be making it again and again.
David Simchimba
[email protected]This is the best ma po dofu I've ever had! The sauce is thick, flavorful, and packed with umami. The tofu is perfectly cooked and has a great texture. I highly recommend this recipe!
Ogbondachigozirim Kalagbor
[email protected]I love how easy this recipe is to follow. I was a little intimidated by the long ingredient list, but it all came together quickly and easily. The end result was a delicious and authentic ma po dofu that tasted just like my favorite Chinese restauran
Yuvraj Magar
[email protected]I've never been a huge fan of tofu, but this dish completely changed my mind. The ma po sauce was rich, flavorful, and had just the right amount of heat. The tofu was crispy on the outside and tender on the inside. My family loved it too, and we'll d
Anmol Karki
[email protected]This Szechuan-style ma po dofu was lip-smackingly delicious! The flavors were incredibly complex and perfectly balanced. The tofu had an amazing texture, and the combination of flavors and textures made this dish a truly memorable experience.