Ma-Po Tofu
Sichuan Classic, Chengdu Culinary School
Serves 3 or 4 (main course)
Active time: 45 min Start to finish: 45 min
Sauce Ingredients:
3/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Additive-free kosher salt to taste
1 lb regular or soft (not silken) tofu,
drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut, or canola oil
1/2 lb ground pork shoulder (preferably 75% lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon
3 tablespoons thinly sliced scallion
Accompaniment: steamed rice
Preparation:
Sauce:
Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Poach tofu:
Slide tofu into a saucepan of simmering water and keep at a bare simmer shile stir-frying rest of dish.
Stir-fry pork:
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add port and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
Finish stir-fry:
Stir reserved sauce, then add to pork and bring to simmer. Drain tofu in a large sieve and slide into sauce, stirring genrly.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thichened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
Courtesy of Chengdu Culinary School, Chengdu, China
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