Ma Po Tofu
INGREDIENTS
- 1/4 cup finely sliced scallion greens
- 1 fresh ginger chopped
- 3 garlic cloves chopped
- 2 tablespoons Szechuan peppercorn powder
- 1 teaspoon broad-bean paste
- 1/2 teaspoon chili powder(optional)
- 2 tsp light soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon Shao Xing wine/cooking wine
- 1/4 teaspoon Chinese black vinegar(optional)
- 1 tablespoon potato starch (or sweet potato starch)
- 3/4 cup chicken broth (or water)
- 1/4 cup vegetable oil
- 1/4-pound ground beef/pork (optional)
- 1 1/2 pounds silken tofu (soft to medium), cut into 1/2-inch cubes
Description
SAUCE: Mix the 1 tablespoon potato starch (or sweet potato starch) with water in a small bowl and set aside,
INSTRUCTIONS
- Heat up a wok with oil until it’s fully heated,
- Add broad-bean paste, slow cook it until the oil turning to red,
- Add beef/pork (optional)stirring constantly for 1 minute,
- Add garlic and ginger and cook until fragrant, about 15 seconds.
- Add cooking wine, soy sauce, sugar, chicken broth (or water), and vinegar(optional), let it cook until boiling,
- 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)
- Pour in the sauce and cook for 30 seconds until thickened.
- Transfer immediately to a serving bowl and sprinkle with remaining scallions and toasted ground Sichuan pepper and chili powder (optional)
- Serve immediately with white rice.
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