Provided by Shirley Cheng
Categories Wine Wok Ginger Stir-Fry Lunar New Year Ground Beef Tofu Spice Leek Soy Sauce
Yield Makes 4 portions
Number Of Ingredients 19
Steps:
- In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
- In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
- In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
- In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
- In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
- Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
- Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.
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Md Nipon
[email protected]Overall, I thought this was a great recipe. The Ma Po Tofu was delicious and easy to make. I would definitely recommend it to others.
Ahsan Shafiq
[email protected]I found this recipe to be a bit too spicy for my taste. I would recommend using less chili peppers if you don't like spicy food.
ectosmankevin
[email protected]This Ma Po Tofu is a great dish to serve with rice or noodles. It's also a great option for a vegetarian or vegan meal.
Tamzidul Huq
[email protected]I would recommend using a high-quality tofu for this recipe. It will make a big difference in the final dish.
Usama gill
[email protected]This dish is a great way to use up leftover tofu. It's also a great option for a quick and easy weeknight meal.
Asifa Mobeen
[email protected]I love the way this Ma Po Tofu combines the flavors of Sichuan peppercorns and chili peppers. It's the perfect balance of spicy and numbing.
Malik Niazkhan
[email protected]This recipe is a keeper! I will definitely be making this Ma Po Tofu again and again.
Riyad Riyad
[email protected]I'm not usually a fan of tofu, but this dish changed my mind. The Ma Po Tofu was so flavorful and satisfying.
Garrett Baros
[email protected]This Ma Po Tofu was the perfect comfort food on a cold night. The sauce was rich and flavorful, and the tofu was perfectly cooked.
Jameel Sardar
[email protected]I love how this recipe uses simple ingredients to create such a delicious dish.
Islam Bahadar
[email protected]This dish was easy to make and packed with flavor. I especially enjoyed the combination of the spicy sauce and the tender tofu.
dj azad
[email protected]I'm a big fan of Sichuan food, and this Ma Po Tofu did not disappoint. The sauce was spicy and flavorful, and the tofu was cooked to perfection. I would highly recommend this recipe to anyone who loves Chinese food.
Oguaka Sophia
[email protected]This Ma Po Tofu was a hit with my family! The flavors were bold and complex, and the tofu was perfectly cooked. I will definitely be making this dish again.