Ingredients
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14
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2
-
2
-
1
-
1
-
1
-
2
-
3
-
1
-
1
-
-
-
-
-
Directions
Mapo Tofu With Chinese Black Beans Sichuan Style, Tofu (Japanese name for Bean Curd (Chinese name Dou Fo) is high in protein, inexpensive and blends very well with many foods. There are different variations of tofu from the cuisines of Korea, Japan and China. Plus each country has variations such as silken (very soft), soft, medium or firm tofu. I recommend using a medium or firm tofu and a Sichuan Spicy Noodle Sauce for this tasty dish. This dish can be very spicy or mild according to your personal taste see notes below.
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Steps
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1
Done
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Preparation. |
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2
Done
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Rinse Briefly the Salted Black Beans in Water to Remove Some of the Salt and Then Add 2 or More Tablespoons Rice Wine and Soak For 15 Minutes, Set Aside. |
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3
Done
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Add Grated Ginger to the Salted Black Beans. |
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4
Done
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in a Bowl Add the Ground Meat and 1 Tablespoon Soya Sauce and Mix, Set Aside. |
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5
Done
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in a Measuring Cup Add 1/2 to 3/4 Cup Stock, Oyster Sauce, Amoy Sichuan Spicy Noodle Sauce, Garlic, Chili Paste With Garlic, Sugar, Chili Peppers, Set Aside. |
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6
Done
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Cut Up the Tofu Into Bite Size Cubes, Set Aside. |
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7
Done
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in a Cup Add 3 Tablespoons Tapioca Starch, 4 Tablespoons Stock, Mix to Create a Watery Mixture, Set Aside. |
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8
Done
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Cooking Directions. |
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9
Done
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in a Wok (or Teflon Pan) Add the Peanut Oil and When Hot Add the Salted Black Bean Mixture, Stir For 1 Minute. |
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10
Done
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Add the Ground Pork (or Other Meat) and Stir to Break Up the Pieces For About 1 Minute. |
