Ma Po Tofu
- 3/4 pound tofu, diced 1/4-inch
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 chive or small scallion (green part only), chopped
- 1/4 pound ground pork
- 2 tablespoons spicy (not sweet) bean paste or Szechuan bean sauce*
- 2/3 cup chicken broth
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon sesame oil
- 1 tablespoon spicy chili oil
- Bring a pot of water to a boil, add the tofu and cook for 1 minute
to remove acidity. Remove tofu, drain and set aside.
- Heat the vegetable oil medium hot in a wok or large skillet. Sauté
the garlic and chive until garlic aroma is evident, about 2 minutes.
Add the pork, breaking up meat with a wooden spoon. Cook until all
pink is gone, about 5 minutes.
- Add the bean paste, chicken broth and tofu. Bring to a boil. Reduce
the heat and let simmer about 5 minutes.
- Dissolve the cornstarch in water. Stir the cornstarch slurry into
the broth. Bring to a boil to thicken the sauce.
- Just before serving, add the sesame and chili oils.
Yield: 2 servings
* Spicy bean paste is available in Asian groceries.
Nutrients per serving: 435 calories, 28 grams protein, 14 grams
carbohydrates, 31 grams fat, 33 mg cholesterol, 543 mg sodium
Source: The Wichita Eagle 10/31/01