Ingredients
-
1
-
4
-
1/4
-
1
-
3
-
1
-
1
-
-
1 1/2
-
2
-
-
-
-
-
Directions
Mapo Tofu (szechuan Homestyle Tofu), I had this recipe from my Chinese professor. It’s a very famous Chinese dish, excellent with steam rice. I normally make a little more sauce to pour over rice and steamed bok choy, Easy and my son loved it. I added a 1/2 tsp of sesame oil and used half of the recommended chili paste because he doesn’t like it that spicy., While not very original, this mapo tofu was easy to make with readily available ingredients. I cooked this in a cast iron pan and everything got very dry quickly, causing it to stick to the pan. I solved the problem by adding more chicken broth the next time. Also, if you like me prefer soft tofu, you can use the firm variety of silken tofu which will hold together and still retain the smooth texture.
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Steps
|
1
Done
|
Mix Marinade Ingredients. |
|
2
Done
|
Marinate Pork For About 20 Minutes. |
|
3
Done
|
Cut the Bean Curd Into 1/2 Inch (1 Cm) Square Cubes, and Blanch (drop Into Boiling Water) For 2- 3 Minutes. |
|
4
Done
|
Remove from Boiling Water and Drain. |
|
5
Done
|
Chop Leeks or Green Onions Into Short Lengths. |
|
6
Done
|
Heat Wok and Add Oil. |
|
7
Done
|
When Oil Is Ready, Add the Marinated Pork. |
|
8
Done
|
Stir-Fry Pork Until the Color Darkens. |
|
9
Done
|
Add Salt and Stir. |
|
10
Done
|
Add the Black Bean Paste. |
