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Chinese Mapo Tofu Recipe
By Pig on a Spit - Apr 21, 2008 |
 
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This Chinese cusine is very easy to make and tastes delicious.
Ma Po Tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.
Ma Po Tofu is a dish from the Sichuan province of China, and is fairly hot flavoured. As in most Chinese cooking the meat is never added in large quantities, just enough to flavor the dish.
It is a combination of tofu (bean curd) and minced meat in a spicy bean-based sauce. Variations using ingredients such as water chestnuts, onions or wood ear fungus are not considered authentic recreations of the Sichuan classic.
Ingredients:
2 tbsp Oil; for sautéing
1 pak Fresh tofu (any firmness) - cut into cubes
1 tbsp Black Bean Garlic Sauce
1/4 c Chopped green onions
1 tsp Red Chili Paste with Garlic
Salt to taste
1/4 lb Ground Pork
Cooking Method:
Black Bean Garlic Sauce and Red Chili Paste with Garlic are available at Asian markets and some supermarkets with large Asian specialty sections.
In a wok or deep skillet, place oil, Black Bean Sauce, Red Chili Sauce with Garlic and ground Pork.
Turn heat on high; gradually combine the sauces and Meat as the heat increases.
When Meat is browned and cooked through, turn heat to medium and add cubed tofu.
Mix gently and continue to simmer for 5-8 minutes, stirring occasionally, until well blended and tofu is heated through.
Add green onion and toss.
Add salt to taste.
Serve with cooked white Rice.
Makes 4 servings.
This page is from our Chinese Pork Recipes category.
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