Ma-Po Tofu
A classic Sichuan dish featuring soft tofu and ground pork in a spicy bean sauce, flavored with garlic, ginger, and numbing Sichuan peppercorns. This comforting dish is traditionally served over steamed rice.
Ingredients
- •¼ cup chicken broth
- •2 tablespoons hot bean paste
- •2 tablespoons soy sauce
- •1 to taste kosher salt
- •1 lb tofu
- •1½ tablespoons cooking oil
- •½ lb ground pork shoulder
- •4 teaspoons garlic
- •4 teaspoons ginger
- •1 tablespoon cornstarch
- •1½ teaspoons sesame oil
- •½ teaspoon Sichuan-peppercorn powder
- •3 tablespoons scallion
- •to serve steamed rice
Cooking Instructions
- 1.
Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
2 min
- 2.
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
5 min
- 3.
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
7 min
- 4.
Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
3 min
- 5.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
1 min
- 6.
Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
2 min