Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Tofu Squares |
| 1 ounce | Beef |
| 3 \N | Garlic Sprouts |
| 1 cup | Oil |
| 2 teaspoons | Spring Onion, minced |
| 2 teaspoons | Garlic, minced |
| 1 tablespoon | Cornstarch Paste |
| 1 teaspoon | Chili Nam Yuey |
| 1 tablespoon | Pepper, ground |
| 1 tablespoon | Salt |
Dice the tofu. Cut beef into small cubes. Chop garlic. Crush the Chili Nam Yuey cubes and mix with ground pepper. Cook diced tofu in boiling water for a while. Remove and drain well. Heat oil in a wok till hot. Stir fry spring onion and garlic for a few seconds. Add the diced beef. Stir fry till half done. Add diced tofu, Chili Nam Yuey, salt and pepper. Mix well. Bring to a boil. Add chopped garlic and cornstarch paste. Serve. The name "Ma-La-Tang" means that a lot of pepper and chili powder had to be added to make the dish hot and spicy. From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.