Ingredients
-
1/2
-
3
-
1/4
-
1
-
1
-
6
-
6
-
4
-
3
-
2 - 3
-
-
-
-
-
Directions
Ma Po Tofu (Spicy Szechwan Bean Curd), Ma Po, in Chinese, means ‘pock-marked old lady’. It refers to a famous Szechwan chef’s wife, who created this dish in the 19th century in the provincial capital, Chengdu. Be warned! Ma Po Dofu is hot and spicy, and tofu has never tasted like this before! For a vegetarian version, omit the meat, add more tofu and, after blanching, place in the marinade ingredients for 30 minutes. Brown bean paste/sauce is salty brown sauce made from fermented soybeans, and is found in jars at most Asian markets. It is also known as yellow bean paste/sauce, soy bean condiment, Yuan Shai Shih or Mo Yuen Shih. If unavailable, substitute with black bean sauce. For the Szechwan chile paste, I substituted toban jiang, (also known as toban jan/jyan). Try to obtain the Szechwan peppercorns. They are what give Szechwan cuisine its distinctive flavor. This delicious dish is loosely adapted from a recipe in Mrs. Chiang’s Szechwan Cookbook. It looks complicated, but I assure you it isn’t! Just assemble all the ingredients before cooking., I have made this on three occasions, exactly as stated. Thank you for a delicious recipe!, Very yummy, though a bit too salty for my taste. Next time, cut the amount of soy sauce in step 14 (or perhaps just skip that step)
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Steps
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1
Done
|
Place 1 Tablespoon of the Chopped Ginger in a Medium-Sized Bowl, and Reserve the Remainder. |
|
2
Done
|
Add the Remaining Marinade Ingredients to the Bowl (1 Sliced Spring Onion, 1 Tablespoon Soy Sauce, 1 Teaspoon Sesame Oil, 2 Tablespoon of Chinese Rice Wine, 2 Teaspoons Cornstarch), and Mix Well. |
|
3
Done
|
Add the Ground Beef or Pork, Give It Another Stir and Set Aside For Approx 30 Minutes. |
|
4
Done
|
Place the Tree Ears or Shiitake Mushrooms in Small Bowl, Pour Over Boiling Water, and Soak For About 15 Minutes Until They Are Soft and Gelatinous. |
|
5
Done
|
Drain the Soaked Tree Ears, Rinse, Remove Hard Stems, and Slice Finely. |
|
6
Done
|
Blanch the Tofu in Boiling Water For 2- 3 Minutes, Then Drain. |
|
7
Done
|
Combine the Garlic With the Reserved Ginger, and Process Together With a Stick Blender or Spice Grinder Until They Form the Consistency of a Thick Paste. |
|
8
Done
|
Heat a Wok Over a Moderately High Flame. |
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9
Done
|
Add the Peanut Oil, and Just as It Is Starting to Smoke, Add the Garlic/Ginger Paste and Stir-Fry, Stirring Continuously, For Approximately 30 Seconds. |
|
10
Done
|
Next Add the Brown Bean Paste, Szechwan Chile Paste, Water Chestnuts and Tree Ears, and Stir-Fry For a Further Minute. |
