 Ma-Po Tofu
Makes 3 to 4 servings
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Image © Publications International, Ltd.
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Ma Po Bean Curd
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Ingredients
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1
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tablespoon Szechuan peppercorns* (optional)
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3/4
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cup chicken broth
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1
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tablespoon soy sauce
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1
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tablespoon dry sherry
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2
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tablespoons vegetable oil
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4
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ounces ground pork
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1
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tablespoon hot bean sauce**
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2
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cloves garlic, minced
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2
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teaspoons minced fresh ginger
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12
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to 14 ounces firm tofu, drained and cut into 1/2-inch cubes
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2
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green onions, thinly sliced
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3
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tablespoons water
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4-1/2
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teaspoons cornstarch
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1
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teaspoon dark sesame oil
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*Szechuan peppercorns are very potent. Wear rubber or plastic gloves when crushing them and do not touch eyes or lips when handling.
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**Available in the Oriental section of large supermarkets or in specialty grocery stores.
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Place peppercorns in small skillet; shake over medium-low heat, until fragrant, about 2 minutes. Let cool. Crush peppercorns with mortar and pestle or place between paper towels and crush with hammer; set aside.
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Combine chicken broth, soy sauce and sherry in small bowl; set aside. Heat vegetable oil in wok or large skillet over high heat. Add pork and stir-fry until pork is no longer pink, about 2 minutes. Add hot bean sauce, garlic and ginger. Stir-fry until meat absorbs color from bean sauce, about 1 minute. Add chicken broth mixture and tofu to wok. Simmer, uncovered, 5 minutes. Stir in onions. Blend water and cornstarch in small cup. Add to wok; cook and stir until sauce boils and thickens slightly. Stir in sesame oil. Pass crushed peppercorns to sprinkle over individual servings, if desired.
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© Publications International, Ltd.
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Printed
from fbnr.com
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