Post by mkc on Sept 11, 2016 16:30:02 GMT -5
This one is one of DH's favorite recipes (and I have the ingredients in my fridge right now)
Ma Po Tofu
12 oz firm or extra-firm tofu
3 Tbs vegetable oil [1 tbsp is plenty, IMO]
4 oz coarsely ground beef [regular ground beef is fine too, or you can leave out the meat altogether if you want to make it veggie]
1/2 tsp chopped garlic
1 leek, cut into short sections
1/2 tsp salt
1 Tbs black bean sauce
1 tsp soy sauce
1 Tbs chili bean sauce (chili garlic sauce, chili paste are acceptable substitutes)
4 Tablespoons chicken broth (or veggie broth or water, if you want to make it vegetarian)
2 tsp cornstarch paste (mix of 3:1 water to cornstarch)
few drops sesame oil
black pepper to taste
1. Cut tofu into 1/2" cubes. Bring water to boil in saucepan, add tofu, blanch 2-3 minutes to harden. Drain. Heat oil in preheated wok. Add ground beef and garlic and stir-fry until color of beef changes. Add chopped leek, salt, and sauces and continue stir-frying until ingredients are well-blended. Add chicken broth and tofu. Bring to boil and braise slowly for 2-3 minutes. Add cornstarch paste and stir until sauce thickens. Sprinkle with sesame oil and black pepper.
Ma Po Tofu
12 oz firm or extra-firm tofu
3 Tbs vegetable oil [1 tbsp is plenty, IMO]
4 oz coarsely ground beef [regular ground beef is fine too, or you can leave out the meat altogether if you want to make it veggie]
1/2 tsp chopped garlic
1 leek, cut into short sections
1/2 tsp salt
1 Tbs black bean sauce
1 tsp soy sauce
1 Tbs chili bean sauce (chili garlic sauce, chili paste are acceptable substitutes)
4 Tablespoons chicken broth (or veggie broth or water, if you want to make it vegetarian)
2 tsp cornstarch paste (mix of 3:1 water to cornstarch)
few drops sesame oil
black pepper to taste
1. Cut tofu into 1/2" cubes. Bring water to boil in saucepan, add tofu, blanch 2-3 minutes to harden. Drain. Heat oil in preheated wok. Add ground beef and garlic and stir-fry until color of beef changes. Add chopped leek, salt, and sauces and continue stir-frying until ingredients are well-blended. Add chicken broth and tofu. Bring to boil and braise slowly for 2-3 minutes. Add cornstarch paste and stir until sauce thickens. Sprinkle with sesame oil and black pepper.