Ma Po Tofu

SAUCE: Mix the 1 tablespoon potato starch (or sweet potato starch) with water in a small bowl and set aside,

 

INSTRUCTIONS

1. Heat up a wok with oil until it’s fully heated,
2. Add broad-bean paste, slow cook it until the oil turning to red,
3. Add beef/pork (optional)stirring constantly for 1 minute,
4. Add garlic and ginger and cook until fragrant, about 15 seconds.
5. Add cooking wine, soy sauce, sugar, chicken broth (or water), and vinegar(optional), let it cook until boiling,
6. Add tofu and carefully fold in, being careful not to break it up too much. Cook for about 2-3munites (let it cook longer if you used medium silken tofu)
7. Pour in the sauce and cook for 30 seconds until thickened.
8. Transfer immediately to a serving bowl and sprinkle with remaining scallions and toasted ground Sichuan pepper and chili powder (optional)
9. Serve immediately with white rice.