Ma Po Tofu
Ma Po Tofu is a famous Sichuan dish with minced meat, tofu and
spicy bean sauce. The spiciness can be adjusted by reducing
chillies, if needed, according to taste.
Ingredients
For
two:
3 tbsp oil
250 g minced pork or beef
2 garlic cloves, finely chopped
2-3 Sichuan chilli peppers, de-seeded (if desired)
2,5 tbsp spicy bean sauce or 1,5 tbsp chilli broad bean sauce
1 tsp red chilli powder
1 tsp light soy sauce
1 tbsp rice wine (or dry sherry)
1 tsp black bean sauce
1 tsp corn starch mixed with 2 tsp water
2-3 tsp water
200 g silken tofu, 1,5 cm cubes
5 cm leek (or 3 spring onions), chopped
1 tsp Sichuan pepper, dry fried and crushed
Instructions
1.
Dry fry the Sichuan peppers for two-three minutes and crush
them in a mortar.
2.
Chop the garlic and leek. Mix the corn starch with water.
3.
Cut the tofu into cubes and boil in a kettle until the cubes
rise to the surface. Lift the tofu from the water. (The pre-cooked
tofu tastes better and does not break so easily.)
4.
Heat the oil in a wok pan. Add garlic, minced meat and spicy
bean sauce / chilli broad bean sauce. If you have Sichuan round
chillies, add them now as well. Fry for a few minutes so that
the meat is almost done.
5.
Add the chilli powder, light soy sauce, rice wine, black bean
sauce, corn starch and water. Mix well and stir for a moment.
6.
Add the tofu and mix carefully. Fry for two minutes.
7.
Add the leek or spring onions.
8.
Pour on a serving plate and sprinkle the Sichuan peppers on
top of the dish.
9.
Serve with rice.
