Ma po beancurd
Ma po dou fu
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Serves
4
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60 ml
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(¼ cup) Shaoxing wine (see note)
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2 tbsp
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dark soy sauce
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2 tbsp
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bean paste (see note)
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2
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small red chillies, finely chopped
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1
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long red chilli, thinly sliced
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2 tbsp
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peanut oil
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500 gm
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minced pork
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1
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large garlic clove, finely chopped
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2 cm
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piece of ginger, finely chopped
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2½ tsp
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crushed Sichuan pepper
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1
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green onion, finely sliced
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500 gm
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silken tofu, cut into 3cm pieces
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½ tsp
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cornflour mixed with 1 tsp water
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To serve:
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steamed jasmine rice
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1
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Combine Shaoxing wine, soy sauce, bean paste and chillies in a bowl and set aside. Heat oil in a wok over high heat, add pork, garlic and ginger and stirfry until starting to brown (1-2 minutes). Add Sichuan pepper and stirfry to combine, then add soy mixture and white part of green onion and bring to the boil, then reduce heat to medium-high and cook until pork is cooked through and tender (8-10 minutes). Add tofu and cornflour mixture and stir gently until sauce is thickened slightly and tofu is warmed through (1-2 minutes). Serve scattered with remaining green onion and steamed rice to the side.
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Note Shaoxing wine and bean paste are available from Asian supermarkets.
RECIPE Lisa Featherby
PHOTOGRAPHY Chris Chen
STYLING Lisa Featherby and Mia Asker