Ma-Po Tofu (Mapo Doufu)
"This was (and is) my son's favorite Chinese food item, ever since he was a wee little tyke. Had I known how easy it is to make, he would have enjoyed having it much more often! But better late than never, right? From Epicurious."
Original is 4 servings
Ingredients
- FOR SAUCE
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- FOR THE STIR-FRY
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Nutritional
- Serving Size: 1 (215.5 g)
- Calories 587.2
- Total Fat - 45.8 g
- Saturated Fat - 9.3 g
- Cholesterol - 40.8 mg
- Sodium - 725.3 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 5.2 g
- Sugars - 3.6 g
- Protein - 31.7 g
- Calcium - 513.4 mg
- Iron - 7.8 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
To make the sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Step 2
Poach tofu by sliding tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Step 3
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps. Add the remaining 1/2 tablespoon corn oil if the meat begins to stick. Cook until no longer pink.
Step 4
Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
Step 5
Stir the reserved sauce, then add to pork and bring to a simmer. Carefully and gently drain the tofu in a large sieve and slide it into sauce, stirring gently.
Step 6
Stir the cornstarch mixture and add to the stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Step 7
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.
Step 8
Serve with steamed rice.
Tips
No special items needed.
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