Ma Po Tofu
This is one of the province of Sichuan’s most popular dishes. It’s relatively cheap and delicious. Serve with white rice.
Ingredients
- 400 gr soft tofu
- 150 gr minced pork, lean
- 2 Tbsp vegetable oil
- 4 garlic cloves, chopped
- ½ inch ginger, chopped
- 3 green onions, slivered
- ½ tsp Sichuan pepper
- 2 small, chilies in vinegar, chopped (or 2 tsp vinegar)
- 2 Tbsp chili paste*
- 1 Tbsp cornstarch
*Chili pastes can be found in Asian groceries and there is a wide variety from which to choose and it can be confusing. Ideally, pick a product that comes either from Sichuan or Yunnan which contains as few additives as possible.
Sauce
- 1 cup chicken stock or water
- 1½ Tbsp Light Soy Sauce
- 1 c. Tbsp rice wine vinegar or Sherry
- ½ tsp sesame oil
- ½ tsp salt
- 1 tsp sugar
Garnish
- 2 green onions, thinly sliced
- ¼ tsp Sichuan pepper, wok-roasted and ground
- ½ tsp hot chilies, ground
Method
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1
Cut tofu into ½-inch cubes. Set aside.
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2
Heat oil in a wok and sauté the pork, stirring constantly (2 minutes). Remove the pork but, leave the oil in the wok.
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3
Add garlic, ginger and green onions. Sauter for 1 minute.
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4
Add Sichuan pepper, hot chilies and chili paste. Sauter for 1 minute.
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5
Mix the ingredients for the sauce and add to the wok. Bring to a boil.
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6
Add the pork and tofu then simmer for 3 – 4 minutes.
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7
Dilute the cornstarch in a little cold water, then add to the wok, stirring to thicken the sauce. Cook for 30 seconds more.
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8
Place in a dish and add garnishes.
