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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Date: Mon, 10 Feb 1992 15:54:00 GMT
Subject: PORK: Ma Po Tofu (Szechuan-style Tofu)
References: <kp35evINN9do@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Szechuan Tofu
Archive-Name: recipes/pork/ma-po-tofu
Keywords: recipe pork ma po tofu
Followup-To: rec.food.cooking
Organization: University at Buffalo
Approved: aem@mthvax.cs.miami.edu
In article <kp35evINN9do@mthvax.cs.miami.edu>,
schatz@pepper.RUTGERS.EDU (Emmi Schatz) writes...
>Does anyone have a recipe for Szechuan tofu? My favorite Chinese
>restaurant makes it with tofu, scallions, pork, and a brown sauce which
>has small brown beans in it. I always order it without the pork and
>it's still delicious and very spicy.
>I'd love to be able to make my own. I'd make it without pork but I
>can start off with a recipe that includes pork.
===
Ma Po Tofu (bean curd) -- (from Chinese Restaurant Cookbook by Barbara Myers
==========
Note: To make a veggie version, omit pork and substitute a strong vegetable
broth for the chicken broth.
Preparation:
=====
1 block (approx. a 3" cube) fresh bean curd
Pour boiling water over bean curd to cover; let stand 3 minutes;
drain. This will firm it for easier handling when cooking. Cut the
tofu into 3/4" cubes.
=====
1/4 lb (1/2 c) chopped or ground pork
=====
2 cloves garlic
2 slices fresh ginger
Chop garlic and ginger coarsely and combine them.
=====
2 scallions (green tops only)
Cut scallions across in 1/4" rings; set aside for garnish.
=====
Seasoning Sauce: 1 T hot bean sauce
1 T light soy sauce
1/2 t sugar
1/2 c chicken broth (canned is fine)
Measure hot bean sauce into a cup; set aside. Combine the remaining sauce
ingredients in a separate cup.
=====
3 T peanut oil
1 t cornstarch dissolved into 1 T water
1/2 t ground Szechuan pepper (Note: Take a skillet and heat it until hot.
In the dry pan, add a few Szechuan peppercorns and toast in pan until
fragrant. Now grind or crush with bottom of a glass. Store in a
sealed jar until ready to use.)
1 t sesame oil (dark kind)
Have peanut oil, dissolved cornstarch solution, szechuan pepper, and sesame oil
ready, but not combined.
=====
Stir-frying and Braising:
1. Heat a wok over highest heat. When hot, swirl in the 3 T peanut
oil. Add the garlic and ginger, then the hot bean sauce; sizzle 15 seconds.
Add the turkey; cook, stirring to separate well, about 1 minute.
2. Add the remaining seasoning sauce mixture. Cook over highest heat
until bubbles appear around the edge.
3. Add the bean curd pieces; turn heat to medium-high; cover and cook
until the sauce is decreased by half, 2-3 minutes. Stir in the dissolved
cornstarch to thicken, stirring gently to avoid breaking up the bean curd.
Serving:
4. Transfer contents of wok to a shallow serving bowl; sprinkle with
the scallion tops and ground Szechuan pepper; splash on the sesame oil and
serve at once. Yields one order.
Comments on Name:
This dish is named after an old widow who is said to have run a
restaurant in the city of Tsung-tu in Szechuan province in the late
1800s. It is sometimes called Bean Curd Szechuan Style, or simply
Spicy Bean Curd. Then again, references are to the originator, and
"old lady" or "grandma" appear in the title.