A quintessential Sichuanese dish, supposedly named after an old woman who served this in her restaurant and whose pockmared complexion led to the dish being called Ma Po Tofu, ‘Pockmarked Grandmother’s Tofu’. Soft tofu is traditionally used.
Ingredients: (Serves 6)
- 750 g (1 lb 10 oz) soft or firm tofu, drained
- 250 g (9 oz) minced (ground) beef or pork
- 2 tablespoons dark soy sauce
- 1½ tablespoons Shaoxing rice wine
- ½ teaspoon roasted sesame oil
- 2 teaspoons Sichuan peppercorns
- 1 tablespoon oil
- 2 spring onions (scallions), finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons finely chopped ginger
- 1 tablespoon chili bean paste (toban Jiang), or to taste
- 250 ml (8 fl oz/1 cup) chicken and meat stock
- 1½ teaspoons cornflour (cornstarch)
- 1 spring onion (scallion), finely shredded
Method:
Cut the tofu into cubes. Place the meat in a bowl with 2 teaspoons of the soy sauce, 2 teaspoons of the rice wine and the sesame oil, and toss lightly. Dry-fry peppercorns in a wok or pan until brown and aromatic, then crush lightly.
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the meat until browned, mashing and chopping to separate the pieces. Remove the meat with a wire sieve or slotted spoon and heat the oil until any liquid from the meat has evaporated. Add the spring onion, garlic and ginger and stir-fry for 10 seconds, or until fragrant. Add the chili bean paste and stir-fry for 5 seconds.
Combine the stock with the remaining soy sauce and rice wine. Add to the wok, bring to the boil, then add the tofu and meat. Return to the boil, reduce the heat to medium and cook for 5 minutes, or until the sauce has reduced by a quarter. If you are using soft tofu, do not stir or
it will break up.
Combine the cornflour with enough water to make a paste, add to the sauce and simmer until thickened. Season, if necessary. Serve sprinkled with the spring onion and Sichuan peppercorns.
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