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Ma Po Tofu Bean Curd Sichuan Style

Chinese.wok's picture
Ingredients
  Bean curd cakes 3
  Oil 3 Tablespoon, seasoned
  Beef 4 Ounce, coarsely chopped (115 Grams)
  Leek/3 spring onions 1 , cut into short sections
  Chopped garlic 1 Teaspoon
  Black bean sauce 1 Tablespoon
  Light soy sauce 1 Tablespoon
  Chili bean sauce 1 Teaspoon
  Chinese rice wine 1 Tablespoon
  Stock 4 Tablespoon
  Sichuan peppercorns 1⁄4 Teaspoon, ground (Red Ones)
  Thick cornflour paste 2 Teaspoon
  Sesame oil 3 Drop (A Few Drops)
Directions

GETTING READY
1. To prepare the bean-curd cut it into 1/2" (1cm) square cubes.
2. In a pan of boiling water blanch for 2-3 minutes to harden.
3. Remove and drain.

MAKING
4. In a preheated wok, heat the oil and stir-fry the beef for about 1 minute until the color changes.
5. Now add the leek or spring onions, garlic and black bean sauce and stir-fry for another minute.
6. Then add the bean-curd, soy sauce, chilli bean sauce and wine
7. Blend well and add the stock, bring to the boil and braise for another minute.
8. Finally add the Sichuan pepper and MSG (if using), thicken the sauce with the cornflour paste.

SERVING
9. Garnish with the sesame oil and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Tofu
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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