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Ma Po Tofu (Spicy Szechwan Bean Curd) Recipe

Ma Po Tofu (Spicy Szechwan Bean Curd) Recipe

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Ingredients:

Serving

1/2 lb ground beef ( authentic) or 1/2 lb pork
3 inches fresh ginger, peeled and finely chopped
1/4 cup tree ears dried mushrooms (about 1/2 oz) or 1/4 cup dried shiitake mushroom (about 1/2 oz)
1 cup boiling water
1 lb firm tofu, cut into 1/2 inch cubes (or smaller if preferred)
6 garlic cloves, peeled and coarsely chopped
6 whole canned water chestnuts, rinsed and finely chopped
4 green onions, sliced finely
3 tbsp peanut oil
2 -3 tsp brown bean sauce
2 -3 tsp szechwan chili sauce (or substitute asian hot chile sauce with garlic)
1 tsp sugar
2 tbsp light soy sauce
1/2 cup water
1/2 tsp ground roasted szechuan peppercorns, to taste
1 tsp sesame oil
salt
1/2 cup chopped cilantro
freshly cooked rice
1 spring onion, sliced finely
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp rice wine or 2 tbsp dry sherry
2 tsp cornstarch

Directions:

Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well.
Add the ground beef or pork, give it another stir and set aside for approx 30 minutes.
Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
Drain the soaked tree ears, rinse, remove hard stems, and slice finely.
Blanch the tofu in boiling water for 2- 3 minutes, then drain.
Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
Heat a wok over a moderately high flame.
Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
Finally, add the sugar and stir-fry for another 30 seconds.
Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
Add the Szechwan pepper corns and stir thoroughly.
If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
Add 1 teaspoon sesame oil and season to taste with salt.
Serve with steamed rice, and garnish with cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	403.64 Kcal (1690 kJ)
Calories from fat	248.95 Kcal
		% Daily Value*
Total Fat	27.66g	43%
Cholesterol	35.18mg	12%
Sodium	860.5mg	36%
Potassium	267.36mg	6%
Total Carbs	9.95g	3%
Sugars	3.05g	12%
Dietary Fiber	3.08g	12%
Protein	26.63g	53%
Vitamin C	4.4mg	7%
Iron	4mg	22%
Calcium	252.1mg	25%

Amount Per 100 g
Calories	124.28 Kcal (520 kJ)
Calories from fat	76.65 Kcal
		% Daily Value*
Total Fat	8.52g	43%
Cholesterol	10.83mg	12%
Sodium	264.96mg	36%
Potassium	82.32mg	6%
Total Carbs	3.06g	3%
Sugars	0.94g	12%
Dietary Fiber	0.95g	12%
Protein	8.2g	53%
Vitamin C	1.4mg	7%
Iron	1.2mg	22%
Calcium	77.6mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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