Katie
could i please have the recpie for the Ma Po Tofu dish?
Id like to make it for my Girlfriend. She is a vego so id do it with out the meat.
Is that a Chinies? Korean? Thai?...other...dish?
Its chinese (Sichuan)...
be careful with the tofu as it will break apart without the mince to protect it.
1 block soft tofu (about 1 pound), drained and cut into 1-inch cubes
3 tablespoons peanut oil
6 ounces ground pork
2 cloves garlic, minced
2 spring onions
2 1/2 tablespoons chili bean paste
1 tablespoon fermented black beans
2 teaspoons ground Sichuan pepper
1 cup chicken stock (use vegetarian chicken stock)
2 teaspoons white sugar
2 teaspoons light soy sauce
Salt to taste
4 tablespoons cornstarch mixed with 6 tablespoons cold water
Optional garnish: 1 tablespoon thinly sliced scallions, or 1/2 teaspoon crushed roasted Sichuan peppercorn
Heat peanut oil in a wok over high heat. Add pork and stir-fry until crispy and starting to brown but not yet dry. Reduce heat to medium, add garlic and leeks and stir-fry until fragrant. Add chili bean paste, black beans, and ground Sichuan pepper, and stir-fry for about 1 minute, until the oil is a rich red color.
Pour in the stock and stir well. Mix in the drained tofu gently by pushing the back of your ladle or wok scoop gently from the edges to the center of the wok or pan; don't stir or the tofu may break up. Season with the sugar, soy sauce, and salt to taste. Simmer for about 5 minutes, allowing the tofu has absorb the flavors of the sauce. Then add the cornstarch mixture in 2 or 3 stages, mixing well, until the sauce has thickened enough to coat the back of a spoon. (Don't add more than you need). Serve while still hot in a deep plate or wide bowl. Garnish with optional scallions or crushed Sichuan peppercorn.
Also try this:
Spicy Sichuan Eggplant
Serves 4 as part of multi-course meal
1 1/2 pounds Asian eggplant
1/4 cup chicken stock
2 tablespoons chili bean paste
2 tablespoons dark soy sauce
2 tablespoons dark rice vinegar
1 tablespoon yellow rice wine
2 teaspoons sugar
2 tablespoons peanut or vegetable oil
4 garlic cloves, minced
1 tablespoon minced ginger
2 teaspoons Sichuan peppercorn, or 1 teaspoon ground Sichuan pepper
1 teaspoon cornstarch, dissolved in 1 tablespoon water
Scallions, thinly sliced, for garnish
Slice each eggplant in half lengthwise, then slice each length into quarters.
In a small bowl, mix together chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, and sugar. Set aside.
In a wok, heat oil until just smoking. Add eggplants and stir-fry until outsides become golden brown and insides begin to soften, about 3 to 4 minutes. Add garlic, ginger, and Sichuan peppercorns and stir-fry until fragrant, about 30 seconds. Pour in stock-sauce mixture and mix well. Allow sauce to simmer for 2 minutes and eggplant to absorb sauce. Stir in cornstarch mixture to thicken sauce. Remove from heat, plate, and garnish with scallions.
