Friday, February 27, 2009


By request:

Ma Po Tofu

serves 4 - 6

1 Tb Vegetable Oil
1 large Garlic Clove, crushed
1 ounce of fresh ginger - peeled and jullienned (I use a generous sprinkle of ground ginger if I don't have fresh)
2 green onions or scallions, sliced
12 ounces ground pork or beef or ground chicken (Or none, if you wish)
1 pound firm tofu cut into 1/2 inch thick squares
1 tsp chinese dark soy sauce (If you can, use the good stuff you get in the Asian Market. None of that La Choy or Kikkoman!! YAAAK!!)
1 tbs light soy sauce
2 tsp hot bean paste or hot garlic chili sauce (I use Hao Pao Wang)
1/2 cup chicken stock
1 tsp tapioca or cornstarch
1/2 tsp pepper
salt to taste
stir fry the garlic ginger and scallions until fragrant then add the ground meat and stir fry until done. lower the heat to medium low and add tofu, soy sauces and hot bean paste
Whisk together the chicken stock and starch until smooth and add it to the pot along with the pepper and salt. simmer for 20 minutes. stir gently just a couple of times being careful not to break up the tofu too much.
I got this recipe from ESSENTIALS OF ASIAN CUISINE FUNDAMENTALS AND FAVORITE RECIPES BY Corinne Trang. Great cook book. I got it as a wedding gift from an Asian friend of mine.
hope you love it!