Ma-po tofu
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Cubes medium hard Tofu (2\"X2\") | |
| 4 | ounces | Ground pork |
| 1 | teaspoon | Chopped garlic |
| 1 | tablespoon | Chopped green onion |
| 1 | tablespoon | Hot bean paste (use ground red pepper paste if you can't |
| Find this) | ||
| 1 | teaspoon | Brown peppercorn powder |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Water |
| 1 | cup | Soup stock |
| 1 | teaspoon | Sesame oil |
| 3 | cups | Oil |
Directions
Cut the tofu in ½ inch cubes and deep fry in hot oil for 30 sec.
Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well, add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a paste, then add to mixture to thicken. Toss in chopped green onion and sesame oil. Put on a plate and sprinkle with brown peppercorn and serve with rice.
Recipe is from: The PEI-MEI Cookbook VOL. 11