Ma Po Tofu
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 457.9
- Total Fat: 26.0 g
- Cholesterol: 43.8 mg
- Sodium: 517.9 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 1.9 g
- Protein: 24.5 g
View full nutritional breakdown of Ma Po Tofu calories by ingredient
Introduction
A spicy dish of tofu and ground pork. It's really hot, but can cure that Asian craving with too much guilt. This is my version, which I've developed after trying several recipes. It's one that you can't really mess up. If you don't like a seasoning, ditch it. I recommend trying the black bean sauce or paste, though. It's divine. A spicy dish of tofu and ground pork. It's really hot, but can cure that Asian craving with too much guilt. This is my version, which I've developed after trying several recipes. It's one that you can't really mess up. If you don't like a seasoning, ditch it. I recommend trying the black bean sauce or paste, though. It's divine.Number of Servings: 8
Ingredients
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I use ground pork, but you can also use lean ground beef. I've also used pork tenderized steaks. They also work well.
Use Chinese red peppers -- the little devil ones that you pick out of dishes. That's the red pepper I use, and I use about 10 of them, but I like hot food. They are like $1 for a huge sack of them at the Asian market. Go easy. They are powerful little beasts.
Black bean sauce: I had no idea how good this stuff makes Asian food taste. It's fermented black beans, and adds a rich, authentic flavor. Until I used it the first time, this recipe didn't quite sing.
Also, I use a bunch of green onions instead of white.
I use a pack of dehydrated shiitakes. Hydrate for 30 minutes in warm water, squeeze them out and set aside.
Make a slurry of corn starch (3 tbsps. CS to 6 tbsps. water) and whisk together.
Directions
Put rice on to cook, either in a rice cooker or with four cups of water on to boil. I add no salt or oil, as I cook in a rice cooker. I use Thai jasmine rice, too.
Put the ground pork/beef in a bowl. Add a dash of soy, rice vinegar and pepper. Add a sprinkle of corn starch. Mix well and let marinate for 25 or so.
Meanwhile, cut a piece of ginger and grate with a cheese grater. Mince or press garlic. Move aside to small bowl. Cut small devil peppers and set aside. Chop green onions, whites and greens, and set aside.
Slice fresh mushrooms and set aside with shiitakes.
Cube the two packs of tofu. I use Melissa's extra firm. I'm just partial to it.
In a wok, heat a swirl of peanut oil. NOT MUCH. I called for a quarter-cup in the recipe, but it's really less than that.
When the oil is hot, add the pork. Cook halfway through (about two minutes) and remove. Place on a plate that you can collect juices on.
Clean out the wok. Swirl in a little more oil this time.
OK, it's TIME TO WORK QUICKLY!!!
When the oil heats, throw in the peppers. Stir them around for about 30 seconds on high heat. Add the ginger/garlic mix quickly. Throw in a bit of green onion (about a third of the bunch). Add oyster sauce, soy sauce, black bean sauce, chili paste, a dash of vinegar and whatever else you like. I use Sriaccha chili sauce, too, and dark soy sauce just to add richness.
Let that cook for 30 seconds or so, stirring. Add 1/4 cup chicken broth. Add mushrooms. Add tofu. DO NOT OVERSTIR. Tofu will easily fall apart. Just spoon the sauce over the tofu. Taste test to make sure it's not too hot or too salty. Add the rest of the chicken broth, until it's as saucy as you'd like it. The sauce is a beautiful thing. Add as much broth as you want sauce.
Add the corn starch slurry and stir gently. Add the meat, making sure to add the juices, too.
Let simmer on high heat until bubbles rise to the top. Stir very delicately, pushing the mushrooms down into the sauce so they cook evenly. When sauce is at desired thickness, turn off the heat and throw on the green onions.
Serve over rice.
Caution: This one is HOT. But so, so good. And wonderful for opening sinuses!
Number of Servings: 8
Recipe submitted by SparkPeople user WORLDVUE.
Put the ground pork/beef in a bowl. Add a dash of soy, rice vinegar and pepper. Add a sprinkle of corn starch. Mix well and let marinate for 25 or so.
Meanwhile, cut a piece of ginger and grate with a cheese grater. Mince or press garlic. Move aside to small bowl. Cut small devil peppers and set aside. Chop green onions, whites and greens, and set aside.
Slice fresh mushrooms and set aside with shiitakes.
Cube the two packs of tofu. I use Melissa's extra firm. I'm just partial to it.
In a wok, heat a swirl of peanut oil. NOT MUCH. I called for a quarter-cup in the recipe, but it's really less than that.
When the oil is hot, add the pork. Cook halfway through (about two minutes) and remove. Place on a plate that you can collect juices on.
Clean out the wok. Swirl in a little more oil this time.
OK, it's TIME TO WORK QUICKLY!!!
When the oil heats, throw in the peppers. Stir them around for about 30 seconds on high heat. Add the ginger/garlic mix quickly. Throw in a bit of green onion (about a third of the bunch). Add oyster sauce, soy sauce, black bean sauce, chili paste, a dash of vinegar and whatever else you like. I use Sriaccha chili sauce, too, and dark soy sauce just to add richness.
Let that cook for 30 seconds or so, stirring. Add 1/4 cup chicken broth. Add mushrooms. Add tofu. DO NOT OVERSTIR. Tofu will easily fall apart. Just spoon the sauce over the tofu. Taste test to make sure it's not too hot or too salty. Add the rest of the chicken broth, until it's as saucy as you'd like it. The sauce is a beautiful thing. Add as much broth as you want sauce.
Add the corn starch slurry and stir gently. Add the meat, making sure to add the juices, too.
Let simmer on high heat until bubbles rise to the top. Stir very delicately, pushing the mushrooms down into the sauce so they cook evenly. When sauce is at desired thickness, turn off the heat and throw on the green onions.
Serve over rice.
Caution: This one is HOT. But so, so good. And wonderful for opening sinuses!
Number of Servings: 8
Recipe submitted by SparkPeople user WORLDVUE.