Ma-po tofu

Yield: 6 Servings

Measure Ingredient
8 \N 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
\N \N 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

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

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