Ma Po Tofu
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Ma Po Tofu
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| Servings |
| 4 |
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Ingredients
- 3 dried black mushroomsSoak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stem and chop caps.
- 1/3pound ground pork
- 1teaspoon soy sauce
- 2teaspoons corn starch
- 1/4cup chopped water chestnuts
- 2 green onionscut in 1/2 inch lengths
- 2teaspoons cornstarchdissolved in 1 tablespoon water
- 1package silken (soft) tofudrained and cut into 1/2-inch cubes
Sauce
- 1cup water
- 2tablespoons soy sauce
- 1/2teaspoon sesame oil
Seasoning
- 1tablespoon Vegetable oil
- 1teaspoon minced garlic
- 1/4teaspoon ground Sichuan peppercorns
- 1teaspoon hot bean paste
Instructions
- In a bowl combine pork, soy sauce and cornstarch, stir until evenly distributed.
- In small bowl, combine sauce ingredients: water, soy sauce and sesame oil.
- Place wok over high heat until hot. Add oil, swirling to coat sides.
- Add garlic and stir-fry until fragrant about 20 seconds.
- Add pork and hot bean paste, stir-fry until pork is crumbly, about 2 to 3 minutes. Pour sauce into pork mixture, add water chestnuts, green onion Slide tofu into wok, and stir gently (or simply swirl the wok) to coat the tofu with the sauce and heat through, about 2 minutes.
- Add cornstarch solution, cook gently stirring, until sauce thickens about 1 minute.
- Slide tofu onto serving platter.