Monday, October 20, 2008

Ma Po Tofu

This is a dish that Abby and I make fairly often. Quick. Easy. Tasty. It's comfort food at its best.


Mix together 3/4 cup of water
1 Tbsp of Chinese cooking wine
2 Tbsp of soy sauce and 1 tsp salt.
In a separate cup, mix together 2 tsp corn starch and about a Tbsp of water.

Mince 2 cloves of garlic, an equivalent amount of ginger, and two scallions. Reserve about 1/4 of the scallions for garnish.
Mince the pork. It helps to stick it in the freezer for about 15 to 30 minutes first. This allows you to cut the pork into very thin slices. After doing this, just run your knife across the slices a few times.

Cut the block of extra firm tofu into 1 cm squares.Once these ingredients are prepped, you can start cooking. First, stir fry the pork in 2 Tbsp oil. When using a wok, you should always have the heat up as high as possible. It helps to use an oil that can stand up to high heat such as sunflower oil.
Once the pork is done, set it aside in a separate bowl, but keep as much oil in the wok as possible. Stir fry the garlic, ginger, and scallions for a minute or so, then add a tablespoon of hot black bean sauce for another minute.

Add the liquid, bring to a bowl, and then add the pork and tofu.Let everything simmer for a couple minutes and then add the corn starch/water mixture. If there is too much liquid, you can turn up the heat to reduce the sauce or you can add more corn starch to thicken the sauce more. Finish with a bit of white pepper, sesame oil, and the remaining chopped scallion and serve over rice.

1 comment:

Sophie said...

WOW (impressed look). Your version looks so yummy.

Here I bought a sauce pack so as to skip all the seasonings! and i will try this friday after work.