This spicy Chinese classic, called ma po doufu, is named after the pock-marked (ma) grandmother (po) who served this dish in her restaurant. Stir-fried green onions, ginger, black bean garlic sauce and ground pork provide the flavour, with tofu adding textural contrast. Sprinkle traditional ground toasted Szechuan pepper or toasted hot pepper flakes on top. Serve with rice and snow peas.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2003
MethodCut tofu into 3/4-inch (2 cm) cubes; let drain in colander for 15 minutes.
Meanwhile, in bowl, stir together stock, soy sauce, rice wine and sesame oil; set aside. In small bowl, whisk cornstarch with 2 tbsp (25 mL) water; set aside.
In large wok or skillet, toast Szechuan pepper over medium heat until fragrant, about 1 minute. Place in resealable plastic bag; crush to fine powder with side of large knife. Set aside.
In same pan, heat vegetable oil over high heat; stir-fry garlic, ginger and hot pepper paste for 5 seconds. Add pork; stir-fry, breaking up with spoon, until no longer pink, about 2 minutes. Add black bean garlic sauce along with all but 2 tbsp (25 mL) of the green onions; stir-fry for 30 seconds.
Add stock mixture and bring to boil; reduce heat to medium-high and simmer until reduced by one-quarter, about 4 minutes. Add tofu; simmer until heated through, about 1 minute. Rewhisk cornstarch mixture; add to pan and cook, stirring gently and being careful not to break up tofu, until sauce is thickened and glossy, about 20 seconds.
Garnish with remaining green onions and Szechuan pepper.
Nutritional facts Per serving: about
- Sodium 584 mg
- Protein 14 g
- Calories 197.0
- Total fat 12 g
- Cholesterol 22 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 12.0
- Folate 20.0
- Calcium 9.0
- Vitamin A 4.0
- Vitamin C 5.0