Saturday, July 3, 2010

Mapo Tofu

1 block silken tofu
1/4 lb ground pork
1 tbsp Sichuan spicy bean paste (辣豆瓣酱)
1 tbsp chili powder
2 tbsp cooking oil
2 tbsp chili oil
1 tsp Sichuan peppercorns (roasted and ground to powder)
1 tbsp light soy sauce
1 tsp fermented black beans (rinsed and pounded)
2 stalks of scallions (chopped into 1-inch length)
2 gloves garlic (chopped)
1/2 cup water
1/2 tsp sugar
Salt to taste

  1. Cut the tofu into 1.5 cm square cubes and put into boiling water with some salt for a few minutes.  Remove from boiling water and drain.
  2. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans, sugar and stir-fry until aromatic.
  3. Add in the tofu 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.
  4. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot.

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