For sauce
- 1/4 cup chicken broth
- 2 tablespoons hot bean paste
- 2 tablespoons soy sauce
- Additive-free kosher salt to taste
- 1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
- 1 1/2 to 2 tablespoons corn, peanut, or canola oil
- 1/2 lb ground pork shoulder (preferably 75% lean)
- 1 tablespoon plus 1 teaspoon finely minced garlic
- 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 1/2 teaspoons Japanese sesame oil
- 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
- 3 tablespoons thinly sliced scallion
Make sauce:
Stir together broth, bean paste,
soy sauce, and kosher salt. Set aside.
Poach tofu:
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Stir-fry pork:
Heat a wok or large heavy skillet
over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to
coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2
tablespoon corn oil if meat sticks, until no longer pink. Add garlic
and ginger and stir-fry over moderate heat until very fragrant, about 2
minutes.
Finish stir-fry:
Stir reserved sauce, then add to pork and bring to a
simmer. Drain tofu in a large sieve and slide into sauce, stirring
gently.
Stir cornstarch mixture and add to stir-fry. Bring to a
boil, stirring gently, and cook until thickened and glossy, about 15
seconds.
Turn off heat and sprinkle with sesame oil,
Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir
once or twice, then serve sprinkled with remaining tablespoon scallion.
Read More
http://www.epicurious.com/recipes/food/views/Ma-Po-Tofu-103565#ixzz2UnL9ZQhS
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