Szechuan Mapo Tofu (四川麻婆豆腐)



Szechuan Mapo Tofu

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
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INGREDIENTS 

  • 1 cup minced pork (marinate with 1 tsp cornstarch, 1 tsp soy sauce and 1 tsp white pepper)
  • 1 block firm beancurd, cut into 2 inches cubes
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 stalks of green onion, minced (separate white and green part)
  • 1 tbsp minced red chillies
  • 1 tsp szechuan spice powder
  • 1 tbsp red hot chillies oil
  • 1 tbsp hot bean paste
  • 1 tsp szechuan peppercorn (stir fry 1 tsp peppercorn in oil, and remove.  Crushed into fine powder)
  • Sauce ingredients:  1 cup chicken stock, 2 tsp black vinegar, 1 tbsp rice wine, 1 tbsp sugar, 1 tsp white pepper, 1 tsp sesame oil
  • Cornstarch mixture, mix 1/2 tbsp cornstarch with 2 tbsp water
 

METHOD 

  1. Marinate minced pork and set aside for 20 minutes.
  2. Heat 2 tbsp oil in wok.  Add minced pork, and stir fry till browned.  Keep breaking the pork into small pieces with spatula.
  3. Push pork aside, and add minced garlic, ginger and white part of green onion.  Stir fry till fragrant.
  4. Combine the pork together, and stir fry for 1 minute.
  5. Add hot bean paste and szechuan spice powder.  Stir fry to combine.
  6. Add all sauce ingredients and bring it to a boil.
  7. Add tofu and red hot chillies oil.  Stir fry gently till it is boiling.
  8. Drizzle with cornstarch mixture, and stir till mixture thickened. 
  9. Sprinkle with crushed peppercorn and green part of green onion.
  10. Serve hot and enjoy!

 
 

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Stir fried Minced Pork with Beancurd (猪肉煮豆腐)


Main ingredients:  beancurd, minced pork/beef, mixed vegetables

Ingredients

1 cup minced pork (or beef)
1 soft beancurd, keep them whole
1/2 cup frozen mixed vegetables (corns, green peas etc)
2 slices old ginger, minced
1 shallot, minced
1 clove garlic, minced
Seasoning:  1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp light soy sauce
Cornflour mixture:  2 tbsp cornflour, 2 tbsp water
 
Marinate for pork/beef
1/2 tsp salt
1/2 tsp sugar
1/2 tsp soy sauce
dash of chinese rice wine
dash of white pepper
1 tsp cornstarch
1/2 tsp ginger juice
 
Sauce ingredients
1/2 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
1 cup chicken stock (or homemade stock)
 

METHOD

(1)  Rinse and drain beancurd.  Thaw frozen vegetables, rinse and set aside.
(2)  Marinate minced pork with marinating ingredients.  Set aside for 20 minutes.
(3)  Combine sauce ingredients in a bowl, and set aside.
(4)  Heat 1 tbsp oil in wok.  Add minced ginger, shallot and garlic.  Stir fry till fragrant.
(5)  Add marinated pork and stir fry till cooked.  Keep breaking the pork into small pieces with wooden spoon.
(6)  Add mixed vegetables and stir fry briefly. 
(7)  Add in sauce ingredients and bring to a boil.  Place the whole beancurd in the wok, and cover with lid.  Cook for 2 minutes.
(8)  Remove beancurd carefully on a serving plate as a whole. 
(9)  Boil the sauce, add seasoning and thicken with cornflour mixture.  Pour sauce over beancurd and serve immediately.