Ma Po Tofu recipe 麻婆豆腐

Ingredients

1 block (500 g) of medium firm to firm tofu, cut into 2 cm cubes*

150g-200g of minced pork or beef 

2 tsps of dark soya sauce  

 

1 tbs of Sichuan peppercorn, dry roasted and crushed

3 garlic cloves, minced

2 bird chillies, chopped

3 spring onions, cut into small sections 

4 tbs of spicy bean sauce (Lee Kum Lee) 

1.5 tbs of  light soya sauce 

dash of Chinese cooking wine

150 ml of chicken stock

corn flour solution

chili oil (optional)

* simmer tofu with salted water before adding into the minced sauce.

** brown mince before hand if your stove is not that powerful.

 

Method 

Marinate minced beef/pork with dark soya sauce for at least 20 minutes. Prepare the rest of the ingredients. If the stove is not powerful, fry the mince on its own first. 

Sauté chopped ingredients (birds eye chillies, garlic, spring onions and the Sichuan peppercorns) with 1 tbs of cooking oil until fragrant on medium heat (30 seconds) then add in the spicy bean sauce and stir to prevent the chopped ingredients from burning.   

Return the mince and continue to cook for 30 seconds, breaking up the mince as you go.

Add the chicken stock and seasonings (light soya sauce, Chinese cooking wine) and when it comes to a boil, add the tofu. Be careful not to break-up the tofu. 

Simmer for 2-3 minutes and then add the cornflour solution. Adjust seasonings. 

Serve with freshly steamed rice immediately.