Ma-Po's Bean Curd
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tofu
squares |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | ounces |
ground pork
|
|
| 2 | cups |
stock
|
*
|
| 1 | tablespoon |
cornstarch
mix with water to form a paste |
|
| 2 | tablespoons |
chili nam yuey
|
* |
| 1 | teaspoon |
ginger
minced |
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
chinese (xiao xiang) wine
|
* |
| ½ | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
black pepper
ground |
|
| 1 | teaspoon |
purple onion
spring, minced |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tofu
squares |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
ground pork
|
|
| 473 | ml |
stock
|
*
|
| 15 | ml |
cornstarch
mix with water to form a paste |
|
| 3E+1 | ml |
chili nam yuey
|
* |
| 5 | ml |
ginger
minced |
|
| 2.5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
chinese (xiao xiang) wine
|
* |
| 2.5 | ml |
sesame oil
|
|
| 5 | ml |
black pepper
ground |
|
| 5 | ml |
purple onion
spring, minced |
* |
Directions
Cut bean curd into ¾ inch cubes.
Cook in boiling water for a while.
Heat oil in a wok.
Quickly stir-fry the ground pork with Chili Nam Yuey and minced ginger until the pork is well cooked.
Add soup stock, bean curd (tofu), soy sauce and wine.
Simmer over a low flame until there's almost no liquid left.
Add cornstarch paste and remove from heat.
Sprinkle with sesame oil, ground pepper and spring onion.
Enjoy! Notes: This dish is considered authentic only if it tastes hot, spicy and tender all at the same time.
The original recipe called for ground beef.
Most places now use pork.
