MaPo Tofu Recipe
This flavourful and easy quick stir fry of minced pork and tofu recipe is an Asian fusion of Chinese and Korean ingredients. It has a unique undertone given by the Szechwan Peppercorn - in this case in it's oil form.
Ingredients
1 tbls hot chile bean sauce (Pulnumone Brand, Korean)
2 tsp Hot Bean Paste (Korean Wangs Brand)
1 tbls black bean chile (Master Sauce Brand)
1/2 lb ground lean pork
Generous sprinkling of white pepper
1 tsp light soy sauce
1 tsp ginger puree
1 16 oz. firm tofu, dice into small pieces
2 tsp. Gingly/Prickley Ash oil (Szechwan Pepper oil)
1 tbls minced garlic
1/2 cup chicken stock
1/4 cup minced scallions
2 tsp cornstarch mixed with 1 tbls water
1 tsp sesame oil
2 tsp peanut oil to fry ginger and garlic until fragrant
More green onions, chopped (scallions) for garnish, or coriander.
Directions
In a bowl, combine pork, soy sauce, gingly oil and hot chile bean paste.
Dice bean curd into 1/3” sized pieces.
Heat wok over high heat until drop of water sizzles, add the peanut oil, ginger, garlic, stir fry for about 30 seconds until it becomes pungent, add the pork mixture, stir fry for about a minute, sprinkle with white pepper, add the chicken stock and cook for about five minutes.
Put in the tofu pieces, and gently stir them in, being careful not to break them up. Cook for about another two to three minutes, then add the scallions and the sesame oil, stir until a little thickened, and serve, adding more sesame oil if desired.
Garnish with more onions and or cilantro serve with Thai steamed rice
Dice bean curd into 1/3” sized pieces.
Heat wok over high heat until drop of water sizzles, add the peanut oil, ginger, garlic, stir fry for about 30 seconds until it becomes pungent, add the pork mixture, stir fry for about a minute, sprinkle with white pepper, add the chicken stock and cook for about five minutes.
Put in the tofu pieces, and gently stir them in, being careful not to break them up. Cook for about another two to three minutes, then add the scallions and the sesame oil, stir until a little thickened, and serve, adding more sesame oil if desired.
Garnish with more onions and or cilantro serve with Thai steamed rice
Comments
Comments: 7 |
Add a Comment
HotChef says :
Clever twist to taste-I didn't know about this Sichwan Pepper Oil thanks
Sould make for complex layered flavours.
Posted on: 18 March 2008 - 3:52pm
Sarita Bhandarkar says :
looks delicious. Never tasted before. Will surely give it a try. Thanks for sharing.
Posted on: 11 March 2008 - 10:10pm
shantihhh says :
This recipe will be different than PF Chang's, but this is awesome. Another recipe closer to the Chinese style would be Doug's in BC a friend of over 10 years. I have made it several time. He is a member here so let me bug him to post or if it's OK for me to share his special recipe. Doug is an amazing cook!!!!!
Shanti/Mary-Anne
Posted on: 11 March 2008 - 10:05pm
Snigdha says :
I recently had a "Ma Pa Tofu" in P.F Changs and was instantly in love with it. It was an all-vegetarian dish with mostly deep fried tofu sauteed in some sauce and the dish was bordered with broccoli. The tofu just melted in my mouth and it was so good. I have ever since been searching for the recipe. Thanks for sharing.
Posted on: 11 March 2008 - 10:00pm
Ganesh Dutta says :
Absolutely delicious and mouthwatering picture of Ma po tofu and also very interesing recipe story. This recipe is looking simple and easy. Thanks for sharing.
Posted on: 11 March 2008 - 11:12am
