Tuesday, April 14, 2009

Mapo Tofu (Stir-Fried Tofu in Hot Sauce)


1 block silken tofu (medium firm)(19 oz box)

1/4 lb ground pork (or beef)

3 tablespoons Sichuan spicy bean paste (Available in any Chinese grocery store. Show them these Chinese words 辣豆瓣酱, and they will understand it-- jie)

3 dry red chili peppers (cut into 3 pieces)

2 tablespoons cooking oil

1 tablespoon Sichuan peppercorns (roasted and ground to powder) (Hard to find in US, and i did not use it today. --jie)

1 tablespoon light soy sauce

1 stalk of green onion (chopped into small pieces)

3 pieces of garlic (chopped)

1 small piece of ginger (chopped)

1 teaspoon sugar

1/2 cup water

Salt to taste


Cut the tofu into small cubes. Heat up a wok and pour in the cooking oil. Add the chopped garlic, ginger, spicy bean paste, and chili pepper. Stir-fry till the flavor come out. Add ground pork and stir-fry until the pork is half-done. Then add in the tofu, soy sauce, salt, sugar and water. Stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens.* Dish out and add the roasted Sichuan peppercorn powder and the chopped green onion on the surface. Serve hot.

*Depending on how thick the sauce is at this stage, stir in some of the cornflour-water mixture and turn up the heat to medium. The sauce should start to thicken.

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