Chen Mapo Tofu
Szechuan Bean Curd
Old Pock-marked Mrs. Chen's Bean Curd (Tofu)
Serves 4 - 6
|Ma-Po Tofu is an authentic Szechuan dish. Enjoyed by Chinese on top of a bowl of white rice, it's spicy heat makes it a favorite to warm up from the cold.
The Chinese say "Ma-Po-Toe", leaving off the last syllable.
I once had such a craving for Ma-Po Tofu that I visited 14 Chinese restaurants in Tucson, AZ - one every night for two weeks - to see who had the best!
This dish can be made with or without the pork.
|1 14 ounce pkg. ||bean curd|
|1 Tablespoon ||chopped green onion|
|1 teaspoon ||minced garlic|
|1 teaspoon ||grated ginger root|
|2 ounce ||ground pork|
|1 Tablespoon ||hot bean paste|
|1 Tablespoon ||cooking wine or sherry|
|11/2 Tablespoon ||soy sauce|
|1 cup ||water with 1/2 teaspoon salt|
|11/2 Tablespoon ||cornstarch mixed in 1 Tablespoon water|
|1/2 teaspoon ||sesame oil|
|2 Tablespoon ||fresh garlic or green onion (diagonally cut into pieces)|
|1/4 teaspoon ||Szechuan peppercorn powder
Cut the bean curd into 1/2 inch cubes.
Heat the wok then add 3 Tablespoon oil.
Stir-fry green onion, garlic, and ginger until fragrant
Add ground pork and hot bean paste; stir to mix.
Add sherry, soy sauce, 1 cup salted water, and bean curd.
Bring to a boil then turn heat to low;
Cook for 3 minutes.
Add cornstarch dissolved in water to thicken; stir.
- Add sesame oil
Sprinkle the pieces of garlic and Szechuan peppercorn powder over the bean
Transfer to a serving platter and serve.
More hot bean paste may be added, to taste. Szechuan peppercorn powder may be
If soft bean curd is used, reduce water in to 2/3 cups.