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RECIPE
17 INGREDIENTS18 STEPS30min

Ma Po Tofu

5.0
2 Ratings
Ma Po Tofu is a popular dish from China’s sichuan province. There are seven characteristics of this dish, they are: numbing, spicy, aromatic, hot in temperate, soft and tender, fresh and flakey.
Ma Po Tofu Recipe | SideChef
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Ma Po Tofu is a popular dish from China’s sichuan province. There are seven characteristics of this dish, they are: numbing, spicy, aromatic, hot in temperate, soft and tender, fresh and flakey.
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theartofcooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
http://www.theartofcooking.org/
30min
Total Time
$3.22
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1.3 lb
Silken Tofu
3.5 oz
2 Tbsp
Fermented Black Beans
2 1/2 Tbsp
Chili Bean Sauce
1 tsp
Sichuan Peppercorn Oil
1 tsp
Sichuan Peppercorns
1 Tbsp
Chili Powder
or Red Pepper Powder
1/2 Tbsp
5 cloves
3 stalks
Scallions
1 tsp
1 tsp
Sesame Oil
1 cup
Chicken Broth
or Vegetable Stock or Water
1 tsp
1 tsp
Potato Starch
1 tsp
Water
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Nutrition Per Serving

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CALORIES
426
FAT
23.0 g
PROTEIN
25.5 g
CARBS
24.7 g

Cooking Instructions

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Step 1
First, make the Sichuan peppercorn oil by toasting Sichuan Peppercorns (1 tsp) for about two minutes on low heat.
Step 2
Crush the sichuan peppercorns into a powder and set it aside, they can be used later for garnish or other dishes.
Step 3
Add oil to the pan and sauté the peppercorns for about one to two minutes. Strain the oil into a separate dish to use later.
Step 4
Mince the Garlic (5 cloves) and the Fresh Ginger (1/2 Tbsp) .
Step 5
Slice the Scallions (3 stalks) , keep the white and green parts separate.
Step 6
Chop up the Fermented Black Beans (2 Tbsp) .
Step 7
Run your knife through the Chili Bean Sauce (2 1/2 Tbsp) several times.
Step 8
Cut Silken Tofu (1.3 lb) into blocks.
Step 9
Bring a pot of water and Salt (1 tsp) to a boil. Add tofu and boil for about a minute or two. Then remove the tofu.
Step 10
Heat your wok and add some oil. Add Ground Pork (3.5 oz) and cook just until it turns color.
Step 11
Add the white part of the spring onion.
Step 12
Turn your heat down to avoid burning, and add the garlic. Sauté for 10-15 seconds, then add the meat back into the mix.
Step 13
Add the chopped fermented black beans, dou ban jiang and Chicken Broth (1 cup) . Stir completely, the sauce should turn very red.
Step 14
Add in Chili Powder (1 Tbsp) , and Sichuan Peppercorn Oil (1 tsp) .
Step 15
Add silken tofu and turn the heat to medium. Pour the sauce over the tofu, don't stir. Use a ladle in a forward motion to push the tofu around. Cook for two to three minutes.
Step 16
Add Soy Sauce (1 tsp) and white Granulated Sugar (1/2 Tbsp) .
Step 17
In a separate bowl, mix Water (1 tsp) and Potato Starch (1 tsp) together until liquified.
Step 18
Pour the water and potato starch mixture into the dish and add Sesame Oil (1 tsp) . Plate your finished dish and garnish with the left over chrushed sichuan peppercorns, and the green part of the spring onion.
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Nutrition Per Serving
Calories
426
% Daily Value*
Fat
23.0 g
29%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
38.4 mg
13%
Carbohydrates
24.7 g
9%
Fiber
3.2 g
11%
Sugars
9.5 g
--
Protein
25.5 g
51%
Sodium
3028.6 mg
132%
Vitamin D
--
--
Calcium
321.0 mg
25%
Iron
4.9 mg
27%
Potassium
352.1 mg
7%
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