麻婆豆腐 (MA PO DOU FU) MA PO TOFU Print E-mail
ma po dou fuBesides Kung Pao Chicken, the name of this staple Sichuan tofu dish is probably the most familiar to Chinese food eaters overseas.  The two key ingredients of this dish when made locally is white pepper and hua jiao, or the Sichuan peppercorn powder.  If you follow this recipe, the Sichuan peppercorn will add a subtle flavor dimension to your dish, unlike the preferred Beijing approach of throwing in a fistful to anesthetize your entire tongue. If you cannot find pickled chilies or fermented black beans (they are a bit stinky on their own but are great in food), try finding a jarred Chinese chili sauce that has fermented soybeans or black beans in it and the combined flavor will be similar.

Ingredients

300-400g
tofu (one block)
150g
ground pork
2-3
pickled chilies (if you can’t get these, use a fresh chili sauce/paste;in a pinch, use  plain dried red chilies)
1 tsp
 fermented black beans
1 inch piece
ginger
3 cloves
 garlic
1/4 cup
scallions
1 Tsp
 soy
1/4 tsp     
white pepper
1/4 tsp    
Sichuan peppercorn powder (pre-made pepper-salt mix is fine)
a drizzle    
sesame oil
2 tsp  
corn starch

cooking oil

water
 
 
Preparation

ma po dou fu ingredients Cube tofu to a size of your liking (usually between 1-2 cm); marinate ground pork with 1 tsp soy and 1 tsp corn starch; chop/mince together pickled chilies and fermented black beans; mince garlic and ginger; slice scallions thinly; make a paste with remaining teaspoon of corn starch by mixing in 3 Tbsp of water with fingers (to get the lumps out) until the cornstarch dissolves (set aside and remix right before using).

Heat oil in wok/pan over high heat; add ginger, garlic; stir until fragrant (this should happen very quickly, then add pickled chilies and black beans and mix together until red colored throughout and fragrant.

Add ground pork and sauté (breaking up the meat with your spatula or wooden spoon) until cooked through; then add tofu and water, and season with soy, white pepper and Sichuan peppercorn/pepper-salt powder stir together and cover, lowering heat to a low simmer.  

When the water has mostly cooked down (approximately 5 minutes, but this will depend on the heat level on your stove), stir in corn starch liquid (drizzle around outside edge of wok, let stand for 10 seconds, then mix in), add extra chili sauce if desired and add scallions; cover for one more minute. When ready, drizzle with sesame oil (no more than 1 tsp), toss and serve.