CHEF CHAN'S MA PAUL TOFU WITH MINCED PORK
At Wu Liang Ye in Manhattan, the Ma Paul Tofu is zippy with flavor, and yet its braised cubes melt creamily. With a little ground pork and leek for texture, the dish is simple to make, once the shopping is done, and comes together quickly. Take care not to overcook the tofu.
Provided by Jonathan Reynolds
Categories easy, quick, main course
Time 30m
Yield 3 servings (or 2 for addicts)
Number Of Ingredients 9
Steps:
- Drain tofu and place on a cutting board. Slice horizontally into thirds. Return stack of slices to tofu container and cut into the tofu crosswise and lengthwise to make 1/2-inch to 3/4-inch cubes. Cover with water and set aside.
- In a skillet or wok over medium-high heat, stir-fry pork until no longer pink, about 1 minute. Add the oil, and when hot, add the leek, chili-soybean paste, garlic and peppercorns. Stir-fry for 1 minute.
- Add the chicken broth and bring to a boil. Pour the water off the tofu, and add the tofu to the skillet, shaking the pan so the tofu settles into the broth. Simmer until very tender, about 5 minutes. Serve with or over rice but never under it.
MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)
I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
- Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
- Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 523 milligrams, Sugar 2 grams
CARAMELIZED ONIONS
Provided by Jonathan Reynolds
Categories side dish
Time 12h
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in the container of a crockpot (or other slow cooker). Cover and cook on low heat for 12 hours. Serve with pork, swordfish or tuna, grilled eggplant or roasted or grilled chicken.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 109 milligrams, Sugar 11 grams, TransFat 0 grams
DUCK BREASTS WITH HONEY AND MUSTARD
Provided by Jonathan Reynolds
Categories dinner, roasts, main course
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Season duck generously with salt and pepper. Heat two ovenproof skillets over medium-high heat and add the breasts, skin-side down. Sear until the skin is golden and begins to render its fat, 5 to 8 minutes. Pour off excess fat and transfer the skillets to the oven. Roast until desired doneness, about 16 minutes for medium.
- Remove duck from the pans and set aside. Pour off excess fat and add the mustard and honey to one pan. Stir over low heat for a few minutes. Remove from heat and add the breasts and any juices. Turn to coat with sauce. Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 9 grams, TransFat 0 grams
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