Food Network: Ma-Po Tofu

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Ma-Po Tofu
Recipe courtesy Gourmet Magazine

Ingredients
Sauce:
1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Kosher salt
1 pound regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut or canola oil
1/2 pound ground pork shoulder (preferably 75 percent lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water

1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted sansho powder
3 tablespoons thinly sliced scallions
Accompaniment: steamed rice

Instructions
To make the sauce: Stir together broth, bean paste,
soy sauce, and kosher salt. Set aside.

To poach the tofu: Slide tofu into a saucepan of simmering water and keep at a
bare simmer while stir-frying rest of dish.

To stir-fry the pork: Heat a wok or large heavy skillet over high heat until hot
and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry,

breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks,
until no longer pink. Add garlic and ginger and stir-fry over moderate heat until
very fragrant, about 2 minutes.

To finish the stir-fry: Stir reserved sauce, then add to pork and bring to a
simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.

Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and
cook until thickened and glossy, about 15 seconds.

Turn off heat and sprinkle with sesame oil, sansho powder, to taste, and 2
tablespoons scallion. Stir once or twice, then serve sprinkled with remaining
tablespoon scallion.