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. MaPo Tofu picture

Summary

Preparation Time10 MinCooking Time10 Min

Ready In20 MinServings4

CuisineAsianCourseMain Dish

TasteSpicyMethodStir Fried

Main IngredientMeatInterest GroupExotic

Recipe Story

MaPo Dofu is one of our favourite dishes. I decided last night to make mapo dofu and came up with this new version using some favourite Chinese and Korean ingredients. Szchewan pepprcorns give the dish a unique flavour. We have alwas found Szechwan peppercorns even when finely ground to be gritty. I recently bought a bottle of Prickley Ash oil - also known as Bungely Oil which is another name for Szechwan Peppercorns. Szchewan peppercorns are an ingredient in Chinese five-spice powder and also the Japanese shichimi togarashi. Despite the name, Scezwan peppercorns are not related to black pepper or to chile/chilli peppers. It is widely used in the cuisine of Sichuan/Szechwan, China, from which it takes its name, as well as Tibetan, Bhutanese, Nepalese, Japanese and Konkani cuisines, among others. In Konkani it is known as tepal or tirphal. In America, it is sold as fagara or flower pepper as well as Szechwan pepper. Szechwan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chile peppers, but has a slight lemony overtone, and creates in the mouth a kind of tingly numbness (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices. The dried fruits of Sichuan pepper and its relatives have an aromatic odour that, for most species, can be described as lemon-like, with more or less pronounced warm and woodsy overtones. To read more of this unique peppercorn: http://www.uni-graz.at/~katzer/engl/Zant_pip.html

Ingredients

	Hot chile bean sauce	1 Tablespoon (Pulnumone Brand, Korean)
	Hot chili bean sauce	1 Tablespoon (Pulnumone Brand, Korean)
	Hot bean paste	2 Teaspoon (Korean Wings Brand)
	Black bean chile	1 Tablespoon (master sauce brand)
	Black bean chili	1 Tablespoon (Master Sauce Brand)
	Ground lean pork	1⁄2 Pound
	White pepper	To Taste
	Light soy sauce	1 Teaspoon
	Ginger puree	1 Teaspoon
	Firm tofu	16 Ounce, diced into small pieces
	Gingelly ash oil/Prickly ash oil	2 Teaspoon (Szechwan Pepper Oil)
	Gingelly oil	2 Teaspoon (Prickly Ash oil/szechwan pepper oil)
	Minced garlic	1 Tablespoon
	Garlic	1 Tablespoon, minced
	Chicken stock	1⁄2 Cup (8 tbs)
	Minced scallions	1⁄4 Cup (4 tbs)
	Scallions	1⁄4 Cup (4 tbs), minced
	Cornstarch	2 Teaspoon (Mixed With 1 Tbls Water)
	Sesame oil	1 Teaspoon
	Peanut oil	2 Teaspoon (To Fry Ginger And Garlic Until Fragrant)
	Green onions/Coriander	1 Tablespoon, chopped (Scallions For Garnish)

Nutrition Facts

Serving size

Calories 310 Calories from Fat 172

% Daily Value*

Total Fat 19 g29.9%

Saturated Fat 3.8 g19.2%

Trans Fat 0 g

Cholesterol 37.8 mg12.6%

Sodium 430.7 mg17.9%

Total Carbohydrates 11 g3.8%

Dietary Fiber 1.5 g5.9%

Sugars 1.1 g

Protein 24 g47.6%

Vitamin A 7% Vitamin C 11.6%

Calcium 24.7% Iron 11.7%

*Based on a 2000 Calorie diet

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

Comments

Comments: 7 | Add a Comment

Wapite says :

I tried your recipe and it was excellent-thanks

Posted on: 17 May 2008 - 8:30pm

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