Ma-Po Tofu
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Soy Sauce1 tbsp
Garlic (finely minced)1.5 tsps
Japanese Sesame Oil3 tbsps
Scallions (thinly sliced)1 cup
Chicken BrothDirections:
1
To make the sauce: Stir together broth, bean paste, soy sauce, and kosher salt
2
Set aside
3
To poach the tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish
4
To stir-fry the pork: Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat
5
Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink
6
Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes
7
To finish the stir-fry: Stir reserved sauce, then add to pork and bring to a simmer
8
Drain tofu in a large sieve and slide into sauce, stirring gently
9
Stir cornstarch mixture and add to stir-fry
10
Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds
11
Turn off heat and sprinkle with sesame oil, sansho powder, to taste, and 2 tablespoons scallion
12
Stir once or twice, then serve sprinkled with remaining tablespoon scallion