Ma Po Tofu (sichuan chilli pork & tofu)

Ingredients

Chilli Paste

  • 1 large Red chilli
  • 1 teaspoon sea salt
  • 1 teaspoon dried Chilli Flake
  • ½ teaspoon Sichuan peppercorn
  • 1 tablespoon vegetable oil

Main Ingredients

  • 300 g packet of silken tofu
  • 2 tablespoons Peanut Oil
  • 200 g fatty Pork Mince ground pork
  • 2½ cm piece of Ginger cut into thin strips
  • 2 Garlic Cloves finely chopped
  • 1 teaspoon salted black bean
  • ¼ cup shao hsing wine
  • 1 teaspoon dark Soy sauce
  • 1 teaspoon brown sugar
  • 1 cup Water
  • ½ teaspoon Sichuan salt and pepper
  • 1 large Red chilli finely sliced on the diagonal – optional

Method

Chilli Paste

  1. First, make the chilli paste. Cut chilli in half lengthways and scrape out seedsusing a spoon. Finely dice chilli and pound to a fine paste with salt, chilli flakes and peppercorns using a mortar and pestle, blender or small food processor.
  2. Stir in vegetable oil and set aside.

Main Ingredients

  1. Gently remove tofu from packet and invert onto a plate. Carefully cut into 20 cubes by cutting lengthways into four equal slices, then widthways into five slices, draining off any excess liquid.
  2. Meanwhile, heat oil in a hot wok until surface seems to shimmer slightly.
  3. Add pork and stir-fry for 3 minutes. Remove pork with a slotted spoon and set aside.
  4. Add chilli paste to wok with ginger, garlic and black beans, then reduce heat and stir-fry on low heat for 2 minutes, stirring constantly.
  5. Return pork to wok with wine and stir-fry for 1 minute. Add soy sauce and sugar and stir-fry for 30 seconds. Pour in water and bring to the boil. Reduce heat to a gentle simmer and carefully slide tofu into wok, gently separating the cubes as they fall into the pork mixture. Simmer, covered, for 3 minutes.
  6. Spoon into a shallow bowl, sprinkle with Sichuan pepper and salt. Garnish.

Chef:  Kylie Kwong

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