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Ma Po Tofu
Created by: Howcan Team
Ingredients
- 1 block (14 oz) of firm tofu, cut into 1/2-inch cubes
- 1/4 lb of ground pork
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 green onions, chopped
- 2 tablespoons of Sichuan peppercorns
- 2 tablespoons of chili bean paste
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1 cup of chicken or vegetable broth
- 2 tablespoons of cornstarch
- 2 tablespoons of water
- 2 tablespoons of cooking oil
Instructions
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Set aside.
- Heat 2 tablespoons of cooking oil in a wok or large skillet over medium heat. Add 2 tablespoons of Sichuan peppercorns and cook for 1-2 minutes until fragrant. Remove and discard the peppercorns, leaving the flavored oil in the wok.
- Add 1/4 lb of ground pork to the wok and cook until browned, breaking it up with a spatula as it cooks.
- Stir in 2 cloves of minced garlic, 1 tablespoon of minced ginger, and the white parts of 2 chopped green onions. Cook for 1-2 minutes until fragrant.
- Add 2 tablespoons of chili bean paste and cook for another 1-2 minutes.
- Pour in 1 cup of chicken or vegetable broth, then add the cubed tofu, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Gently stir to combine, being careful not to break up the tofu.
- Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld.
- Stir the cornstarch slurry to recombine, then pour it into the wok. Gently stir to thicken the sauce, then add the green parts of the chopped green onions.
- Remove the wok from the heat and transfer the Ma Po Tofu to a serving dish. Serve hot with steamed rice.
Ma Po Tofu is a beloved Sichuan dish with a rich history dating back to the Qing Dynasty. Legend has it that it was created by a pockmarked elderly woman, "Ma Po," who served the dish at her small restaurant in Chengdu. The dish's bold flavors and numbing spiciness quickly gained popularity, and it has since become a staple in Sichuan cuisine. Today, the best Ma Po Tofu can be found in Chengdu, where skilled chefs use the finest doubanjiang (broad bean paste) and Sichuan peppercorns to create the perfect balance of heat and umami. The key to a great Ma Po Tofu lies in the quality of the tofu, the spiciness of the sauce, and the numbing sensation from the Sichuan peppercorns. For a unique twist, some chefs add minced pork or substitute tofu with eggplant for a vegetarian version. Whether you're in a bustling restaurant in Chengdu or trying your hand at home, Ma Po Tofu is a dish that never fails to excite the taste buds.
30 min
4
320 calories
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