Ma Po Tofu

By cacelias

With its plush texture and complex flavors, this dish is a favorite with my family. Leave out the ground pork for a vegetarian meal if desired.

Recipe from Nancie McDermott, "Quick and Easy Chinese"

Ingredients

• 1 pound firm tofu
• 2 tablespoons hot bean sauce or
• 1 tablespoon hoisin and 1 tablespoon chili-garlic sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon dark soy sauce or molasses (optional)
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons water
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh ginger
• 1/4 cup chopped green onion
• 1/2 pound ground pork
• 1/3 cup chicken stock
• 1 teaspoon Asian sesame oil

Details

Servings 4

Preparation

Step 1

Chop the tofu into 1/2 inch chunks and set aside. In a small bowl, combine the hot bean sauce (or hoisin and chili-garlic sauce), soy sauce, dark soy sauce, if using, sugar, and salt. Stir well to mix them into a smooth sauce.

In another small bowl, combine the water and cornstarch. Stir well to dissolve the cornstarch, leaving the spoon in the bowl for a final stir.

Heat a wok or large, deep skillet over medium-high heat, and add the vegetable oil. Swirl to coat the pan evenly. Add the garlic, ginger, and half the green onion, and toss until they release their fragrance.

Add the pork, and use your spatula or a large spoon to chop and press it out into a single layer. Let it cook, undisturbed, until the edges change color, about 30 seconds. Toss well and cook until most of the meat has changed color, about 1 minute more.

Add the hot bean sauce mixture and cook, tossing often, until the meat is evenly seasoned. Add the chicken stock and the tofu and cook, tossing gently now and then, until the pork is cooked through, 1 to 2 minutes more.

Give the cornstarch mixture a final stir and add it to the pan. Toss well to mix in and let it thicken the sauce, about 15 seconds. Remove from the heat and quickly add the sesame oil and remaining green onions. Toss well, transfer to a serving plate, and serve hot or warm.