An authentically delicious Sichuan recipe for ma po tofu, with soft tofu flavored with ginger, garlic, and the secret weapon - doubanjiang paste.
Provided by Yipingxiang
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Place tofu in a bowl and cover with boiling water. Let sit for 1 minute; drain.
- Mix water and cornstarch together in a bowl to make a runny paste.
- Heat oil in a wok or large skillet over medium heat. Cook and stir spring onions, ginger, peppercorns, and garlic until fragrant, about 1 minute. Stir in ground pork, doubanjiang paste, rice wine, and soy sauce; cook, stirring frequently, until pork is browned, about 5 minutes.
- Stir drained tofu into the wok or skillet. Cook and stir until coated with sauce, about 2 minutes. Season with salt. Pour in cornstarch paste and mix well until sauce thickens, about 1 minute.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 6.3 g, Cholesterol 22.8 mg, Fat 31.4 g, Fiber 0.7 g, Protein 14.7 g, SaturatedFat 5.9 g, Sodium 917.4 mg, Sugar 1.8 g
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