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https://www.lifestylefood.com.au/recipes/2940/ma-po-tofu

LifestyleFOOD.com.au

Ma Po Tofu

Ingredients

  • Chilli Paste

  • 1 large Red chilli

  • 1 teaspoon sea salt

  • 1 teaspoon dried Chilli Flake

  • 0.5 teaspoon Sichuan peppercorn

  • 1 tablespoon vegetable oil

  • Main Ingredients

  • 300 g packet of silken tofu

  • 2 tablespoons Peanut Oil

  • 200 g fatty Pork Mince ground pork

  • 2.5 cm piece of Ginger cut into thin strips

  • 2 Garlic Cloves finely chopped

  • 1 teaspoon salted black bean

  • 0.25 cup shao hsing wine

  • 1 teaspoon dark Soy sauce

  • 1 teaspoon brown sugar

  • 1 cup Water

  • 0.5 teaspoon Sichuan salt and pepper

  • 1 large Red chilli finely sliced on the diagonal - optional

Method

  • Chilli Paste:

  • 1.

    First, make the chilli paste. Cut chilli in half lengthways and scrape out seedsusing a spoon. Finely dice chilli and pound to a fine paste with salt, chilli flakes and peppercorns using a mortar and pestle, blender or small food processor.

  • 2.

    Stir in vegetable oil and set aside.

  • Main Ingredients:

  • 1.

    Gently remove tofu from packet and invert onto a plate. Carefully cut into 20 cubes by cutting lengthways into four equal slices, then widthways into five slices, draining off any excess liquid.

  • 2.

    Meanwhile, heat oil in a hot wok until surface seems to shimmer slightly.

  • 3.

    Add pork and stir-fry for 3 minutes. Remove pork with a slotted spoon and set aside.

  • 4.

    Add chilli paste to wok with ginger, garlic and black beans, then reduce heat and stir-fry on low heat for 2 minutes, stirring constantly.

  • 5.

    Return pork to wok with wine and stir-fry for 1 minute. Add soy sauce and sugar and stir-fry for 30 seconds. Pour in water and bring to the boil. Reduce heat to a gentle simmer and carefully slide tofu into wok, gently separating the cubes as they fall into the pork mixture. Simmer, covered, for 3 minutes.

  • 6.

    Spoon into a shallow bowl, sprinkle with Sichuan pepper and salt. Garnish.

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Posted by MekQuarrieReport
Crackin' recipe. Not as fiery as I thought it would be, but loads of flavor. Wondering if I could replace the pork mince with anything similar to create a completely veggie dish..(?)