Mapo Tofu Szechuan Homestyle Tofu Recipes

MAPO TOFU (SZECHUAN HOMESTYLE TOFU)

Mapo Tofu (szechuan Homestyle Tofu) image

I had this recipe from my Chinese professor. It's a very famous Chinese dish, excellent with steam rice. I normally make a little more sauce to pour over rice and steamed bok choy

Provided by Nolita_Food

Categories Soy/Tofu

Time 30m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

1 lb firm tofu
4 ounces ground pork
1/4 teaspoon salt
1 tablespoon chili paste (or more, depending on your preference)
3 tablespoons chicken broth or 3 tablespoons chicken stock
1 leeks or 3 green onions
1 teaspoon black bean paste
1 1/2 tablespoons tapioca starch
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons soy sauce

Steps:

Mix marinade ingredients.
Marinate pork for about 20 minutes.
Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
Remove from boiling water and drain.
Chop leeks or green onions into short lengths.
Heat wok and add oil.
When oil is ready, add the marinated pork.
Stir-fry pork until the color darkens.
Add salt and stir.
Add the black bean paste.
Add the chili paste, then the stock, tofu, and leek or green onions.
Turn down the heat.
Cook for 3- 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together.
Add to wok and stir gently.
Serve with freshly ground Szechuan pepper.
Prep time is marinating time.

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