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Ma Fo Tofu

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  Salad oil 2 Tablespoon
  Ground lean pork 1⁄8 Pound
  Hot bean paste/Hot bean sauce 1 Tablespoon
  Salted fermented black beans 2 Tablespoon, rinsed, drained, and chopped
  Garlic 3 Clove (15 gm), pressed or minced
  Minced fresh ginger 1 Tablespoon
  Crushed dried hot red chiles 1 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Regular strength chicken broth 1 1⁄2 Cup (24 tbs)
  Soy sauce 1 Tablespoon
  Soft tofu 1 Pound, rinsed, cut into 3/4-inch cubes, and drained well (Or Regular Variety)
  Cornstarch 1 1⁄2 Tablespoon
  Water 3 Tablespoon
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Ground sichuan peppercorns To Taste

Place a wok or 10- to 12-inch frying pan over high heat.
When pan is hot, add oil and swirl over surface.
Add pork; stir-fry until lightly browned and crumbly, about 2 minutes.
Add bean paste, black beans, garlic, ginger, chilies, and cayenne; stir-fry until spices are very aromatic, about 30 seconds.
Add broth, soy sauce, and tofu; bring to a boil.
Simmer, uncovered and stirring occasionally, until tofu is hot, about 3 minutes.
Mix cornstarch and water.
Add to pan along with onion; stir until boiling.
Pour into a bowl and sprinkle to taste with Sichuan peppercorns.

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Ma Fo Tofu Recipe