Ma Po Tofu Bean Curd Sichuan Style Recipe
Ingredients
| Bean-curd - 2-3 cakes | ||
| Oil | 3 Tablespoon, seasoned | |
| Beef | 4 Ounce | |
| Leek - 1 or | ||
| Spring onions - 2-3, cut into short sections | ||
| Garlic | 1 Teaspoon, chopped | |
| Black bean sauce | 1 Tablespoon | |
| Light soy sauce | 1 Tablespoon | |
| Chilli bean sauce - 1 teaspoon | ||
| Chinese rice wine - 1 tablespoon | ||
| Stock | 4 Tablespoon | |
| Sichuan red peppercorns - 1/4 teaspoon, ground | ||
| Thin cornflour paste - 2 teaspoons | ||
| Sesame oil - a few drops | ||
Directions
GETTING READY
1. To prepare the bean-curd cut it into 1/2" (1cm) square cubes.
2. In a pan of boiling water blanch for 2-3 minutes to harden.
3. Remove and drain.
MAKING
4. In a preheated wok, heat the oil and stir-fry the beef for about 1 minute until the color changes.
5. Now add the leek or spring onions, garlic and black bean sauce and stir-fry for another minute.
6. Then add the bean-curd, soy sauce, chilli bean sauce and wine
7. Blend well and add the stock, bring to the boil and braise for another minute.
8. Finally add the Sichuan pepper and MSG (if using), thicken the sauce with the cornflour paste.
SERVING
9. Garnish with the sesame oil and serve hot.
1. To prepare the bean-curd cut it into 1/2" (1cm) square cubes.
2. In a pan of boiling water blanch for 2-3 minutes to harden.
3. Remove and drain.
MAKING
4. In a preheated wok, heat the oil and stir-fry the beef for about 1 minute until the color changes.
5. Now add the leek or spring onions, garlic and black bean sauce and stir-fry for another minute.
6. Then add the bean-curd, soy sauce, chilli bean sauce and wine
7. Blend well and add the stock, bring to the boil and braise for another minute.
8. Finally add the Sichuan pepper and MSG (if using), thicken the sauce with the cornflour paste.
SERVING
9. Garnish with the sesame oil and serve hot.
Chef
