|
|
MaPo Tofu
Posted by: tofumaniac on May 05, 2007 - 04:08 AM
chinese-recipes
|
2 SERVINGS
1/2 pound of ground pork (can also use ground beef, turkey, chicken, or pressed tofu if you're a vegetarian)
16 oz silken tofu
2 tsp of light soy sauce
2 stalks of green onions
4 cloves of garlic
5 small dried red chilies
1 tsp ginger, cut 1 inch length
1 tsp Sichuan peppercorn powder
2 tsp of sesame oil
4 tbsp oil
3 tbsp hoisin sauce
1 tsp ShaoHsing cooking wine
3 tsp corn starch
1/2 cup of chicken broth
1 tsp of sugar
pepper
1. In a bowl mix the ground pork, pepper, 1 tsp of sesame oil, 1 tsp of corn starch, 1 tsp of light soy sauce, and 1 tsp of ShaoHsing cooking wine. Set aside for 25 minutes before cooking.
2. Meanwhile, finely chop the green onions and garlic. Grate the ginger. Cut up the dried red chilies into 1/2 inch pieces. Cut the tofu 3x4 cross. These silken tofu will break apart during cooking. No need to take them out of the box for cutting.
3. Heat 2 tbsp oil in pan. Saute the meat for 5 minutes (break up the pork as much as you can). Remove the pork into a plate.
4. With the same pan, reheat 2 tbsp oil. Add cut dried red chilies, grated ginger, minced garlic, chili bean sauce, 1 tsp of light soy sauce, hoisin sauce, chicken broth, sugar, Sichuan peppercorn powder and cook for 15 seconds. Mix 2 tsp of corn starch and 1/8 cup of water to thicken the sauce to the right consistency. Add silken tofu and stir carefully since tofu breaks apart very easily, and cook for 3 minutes. Re-add sauteed pork and add green onions.
Serve with steam rice, enjoy!
|
|
| MaPo Tofu | Log-in or register a new user account | 0 Reviews/Comments |
|
| Reviews and Comments are opinion statements made by the author.
They do not necessarily represent the opinions of the site editor. |
|
