Ma Po (Tofu) Bean Curd (Grandma's Bean Curd)
cami
ingredients
- 1/2 lb Ground Pork
- 1 1/2 Tbs Dark Soy Sauce (or Mushroom soy sauce)
- 1 1/2 Tbs Chinese rice wine
- 1/2 tsp Sugar
- To marinate ground pork
- 2 tsp Szechuan peppercorn (optional)
- 4 cakes Firm Chinese bean curd (1 package)
- or 4 cakes fresh bean curd
- 1/4 tsp Dried red pepper, chopped
- 1 tsp Ginger root, chopped
- 2 stalks Scallions, chopped
- 1 Tbs Szechuan hot bean sauce
- 1/4 cup Chicken broth
- 1 tsp Salt (optional)
- Combined seasoning sauce
- 2 Tbs Peanut or vegetable oil
- 1 Tbs tapioca or corn starch dissolved in
- 2 Tbs chicken broth
directions
- 1
Procedures
- 2
1. In a bowl, marinate the ground pork with soy sauce, wine a sugar for 20+
- 3
minutes.
- 4
2. Stir the Szechuan peppercorns in a wok (without oil) over medium heat for about
- 5
2 minutes or untile they are lightly browned. Then crush the peppercorns into a
- 6
fine powder and set aside.
- 7
3. Cut the bean curd into small cubes (1/2” – 3/4”). Set aside.
- 8
4. Make the combined seasoning sauce in a small bowl and set aside.
- 9
To cook
- 10
5. Heat the 2 Tbs of oil in the wok over high heat. Drop in the pork mixture and stir-
- 11
fry for 3+ minutes until the pork changes color and separates.
- 12
6. Add the bean curd and then the combined seasoning sauce, and cook over
- 13
moderate heat for 2-3 minutes.
- 14
7. Thicken with the tapioca starch mixture. Then garnish with the Szechuan
- 15
peppercorn powder.
Source: cami
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