Hingpit


Ma Po Tofu
3 August 2009, 7:02 pm
Filed under: Cooking, Family, Pork

Hubby does not fail to order ma po tofu whenever we visit the family’s favourite Chinese restaurant.  This viand competes with his other favourite, chilli con carne.  The blend and mixture of chilli con carne I could never replicate and no one could but him. The taste is committed to his childhood memory.  The dish prepared and cooked by my late mother-in-law.

Ma Po Tofu recipe
*Recipe adapted and pieced together from various recipes
 
Ingredients
600 g  firm tofu
502 g minced pork
2 tbsp dark soy sauce
1 tbsp Shaoxing rice wine
½ tsp sesame oil
2 garlic cloves, finely chopped
Ground white pepper, to taste
2 tsp cornflour
1 tbsp oil
2 tsp finely chopped ginger
2 spring onions, finely chopped
1 ½ tbsp salted black beans, rinsed and roughly chopped (rinse well before use)
1 tbsp chilli bean paste
½ cup chicken stock
2 spring onions, green part only, extra, finely sliced on the diagonal for garnishing

Procedure
Heat the oil in a pan over high heat.  Add the ginger and spring onion and cook for 30 seconds, then add the mince pork and stir-fry for 2 minutes mashing and chopping to separate the pieces until almost cooked.  Add the black beans, chilli bean paste and soy sauce and stir-fry for 1 minute.  Stir in the chicken stock, rice wine and tofu (do not stir or tofu will break) and heat through.

Stir the cornflour mixture and garlic into the wok and cook for a futher minute.  Season with salt and ground white pepper.  Garnish with the extra spring onion and drizzle with sesame oil.

ma po tofuma po tofu2

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