Directions: |
Directions:Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain. Heat a large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add bean paste and continue stirring, then the stock, Soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds. Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice. |
Personal
Notes: |
Personal
Notes: To make Ma Po Tofu, one should prepare and cook it in the fastest possible way--as if they're serving a hungry troop in the Chinese Civil War. It is advisable to stay calm and be careful not to cut one’s finger when preparing the tofu. Ma Po Tofu is extremely spicy and makes one restless. So, the best time to make it is on a breezy day. The first bite of Ma Po Tofu immediately triggers a person’s passion by igniting the deepest part of the soul. It is recommended to plan time-consuming or challenging work after this fiery dish, for it inspires fire in a person, making them energetic and vigorous.
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This recipe for Ma Po (spicy) Tofu is from