Chinese/Hong Kong•comfort
Ma Po Tofu Sichuan
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g tofu
- 230 g pork mince (or beef mince but I used pork)
- 2 spring onions (chop really fine)
- 2 cloves garlic (chop really fine)
- 1.5 tbsp chili bean sauce
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 cup chicken stock
- 1/2 tsp sesame oil
- 1.5 tsp Sichuan pepper powder
Instructions
- 1
Remove the hard edge of Tofu and cut it into 1.5 cm cubes. Place it into a plate with kitchen napkin to suck the water from tofu.
- 2
Heat your wok with two tablespoons of oil and sauté pork mince. Add spring onion, garlic and chilli bean paste in. stir it constantly for another 20 seconds. Season it with soy sauce, salt, sugar and add tofu cubes into it, gently mix everything together but do not damage the shape of the tofu.
- 3
Pour a cup of stock to reduce it down. This way can make tofu suck all flavour from sauce and stock.
- 4
After reducing the stock, place it into a shallow bowl. Sprinkle a little bit of chopped spring onion on top to garnish it.