Ma Po Tofu - Chinese Spicy Pork and Tofu Dish

Now this dish is hot, spicy and in our opinion, totally delicious. There are so many different recipes for Ma Po Tofu, each one varying on the amount of peppercorns used and some using chilli powder and spicy bean paste.  Some using only chilli powder.

Ma Po Tofu
  
So, after studying several different recipes this is what I came up with. 
Tofu (in my opinion) is right strange stuff and quite why anyone would really want to eat it I'll never know.  That said I'd have it again in this dish as the spices liven it up.  On it's own it tastes of nothing and it's wobbly!  

If my recipe is right or wrong this was one amazing dish that I will be making again.  It's one of those things you just want to keep eating - even when you've only just finished! 

Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices.  Now, I didn't have such a thing in my cupboard.  But I did have a nice tub of Gochujang, which is similar as in it's a very spicy bean paste used in Korean cuisine and so I used that.
To serve 2 you will need:
300g block silken tofu
250g low fat pork mince
2 and a half tablespoons groundnut oil (peanut oil)
1 tablespoon chili oil
2 gloves garlic - finely chopped
fresh ginger - peeled and finely chopped to make 1 teaspoon
2 tablespoons spicy bean paste (Gochujang)
2 teaspoons dark brown sugar
1 tablespoon szechuan peppercorns - toasted then ground to powder
1 tablespoon light soy sauce
1 tablespoon Shaohsing (Chinese rice wine)
1 teaspoon fermented black beans - soak, then rinse and finely chop
100ml water
2 spring onions - sliced into 1 inch lengths
tiny pinch of salt - if needed


How to do it:
Drain the water from the tofu and cut into small cubes then set aside.

Heat up your wok and pour in the groundnut and chili oil.

Add the pork, chopped garlic, ginger and spicy bean paste and sugar. Stir-fry until the pork is just half cooked.


Now add the toasted and ground szechuan peppercorns, soy sauce, Shaohsing and fermented black beans.
Stir-fry for a minute of so.  Carefully tip in the tofu and the water.  Stir very gently to mix the tofu into the sauce being careful not to break the cubes.

Lower the heat and simmer for about 3 to 5 mins or until the sauce thickens up a bit.

Now add in the sliced spring onions.  Have a taste and add a small pinch of salt if you need to.  Stir again carefully because of the tofu and serve straight away with rice.

If you love the kind of spiciness that makes your lips tingle then this is for you!

Ma Po Tofu Dish

3 comments

  1. That looks really spicy Jan. Not sure my taste buds could handle the heat! It does look good though! xx

    ReplyDelete
  2. Can i have some, please Jan!

    ReplyDelete
  3. I'm always up for anything spicy!Looks so tasty!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

Powered by Blogger.

A GLUG OF OIL