Ma Po Tofu

Name: Ma Po Tofu
Cook time: 30 min
Cuisine: Chinese
Ingredients: 300g silken tofu, cut into 2cm cubes; 2 tablespoons vegetable oil; 200g minced pork belly; 1 clove garlic, finely chopped; 2 spring onions, sliced; 2 tablespoons hot bean paste; 125ml fresh chicken stock; 1 teaspoon shaoxing rice wine; 1 teaspoon light soy sauce; 1/2 teaspoon dark soy sauce; 2 teaspoons sugar; ¼ teaspoon sea salt; A good pinch of Sichuan pepper; 1/2 teaspoon sesame oil

Neil Perry

October 18, 2011

Time:< 30 mins

This is a Sichuan classic: grandmother's tofu. For a treat I have a bowl of this with rice for lunch. Another interesting way to make this is to steam the tofu in larger squares and sauce it with the stir-fried pork - it changes the texture of the dish and accentuates the silkiness of the tofu. This is also made with beef; just substitute it for the pork and away you go.

Ingredients

300g silken tofu, cut into 2cm cubes
2 tablespoons vegetable oil
200g minced pork belly
1 clove garlic, finely chopped
2 spring onions, sliced
2 tablespoons hot bean paste
125ml fresh chicken stock
1 teaspoon shaoxing rice wine
1 teaspoon light soy sauce
1/2 teaspoon dark soy sauce
2 teaspoons sugar
¼ teaspoon sea salt
A good pinch of Sichuan pepper
1/2 teaspoon sesame oil

Method

Heat a wok until smoking. Add the vegetable oil and, when hot, add the minced pork and stir-fry until browned. Then add the garlic, spring onions and bean paste and stir-fry until fragrant. Add the stock, shaoxing, soy sauces, sugar and salt. Bring to the boil, add the tofu and reduce the heat to a gentle simmer, allowing the liquid to thicken slightly. Add the Sichuan pepper and sesame oil and gently mix together.

The best recipes from Australia's leading chefs straight to your inbox.