MA PO TOFU
Spicy Tofu and Ground Pork. This is an adaptation of recipe #78452 by Daydream. I couldn't find many of the items so I improvised. It is essential that you prep everything before starting this recipe, it goes fast once you get started.
Provided by Teddys Mommy
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place 1 tablespoon of the chopped ginger into a large zip-lock bag, and reserve the remainder.
- Add the remaining marinade ingredients to the bowl (1 sliced green onion, 1 tablespoons soy sauce, 1 teaspoons sesame oil, 2 tablespoons dry sherry, 2 teaspoons cornstarch), and mix well.
- Add the ground pork, mix marinade and ground pork together, and put in refrigerator to marinate for at least 30 minutes.
- Remove hard stems from Shiitake mushrooms and slice finely.
- Blanch the tofu in boiling water for 2-3 minutes, then drain.
- Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form a thick paste.
- Heat large skillet over medium-high heat.
- Add the Sesame and Olive Oil (2 tbsp sesame, 1 tbsp olive) and just as it is starting to smoke, add the garlic/ginger pasted and stir-fry, stirring continuously for approximately 30 seconds (take care not to burn the mixture).
- Next add the Black Bean Hot Sauce, Szechwan Stir Fry Sauce, Chili Oil, Shiitake mushrooms, and stir-fry for approximately 60 seconds.
- Stir meat mixture, add it to the skillet, and continue to stir-fry over high heat for two to three minutes, until it looses its pinkish color.
- Toss in the tofu and the sliced green onions and continue to fry for about 45 seconds.
- Pour in the soy sauce and water, bring to a boil, then reduce heat to moderate and cook for a couple of minutes.
- If there appears to be too much liquid in the pan contents, thicken with a little cornstarch and water.
- Serve with steamed rice.
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Amewunu Monica
[email protected]I'm a big fan of Ma Po Tofu, and this recipe didn't disappoint. The sauce was flavorful and the tofu was crispy.
palesa Nkala
[email protected]This recipe was a bit too time-consuming for me, but the results were worth it. The Ma Po Tofu was delicious!
Hari Theray
[email protected]I'm not sure what I did wrong, but my Ma Po Tofu turned out really bland. I think I might have used the wrong kind of tofu.
Bilal Osman
[email protected]This Ma Po Tofu is the best I've ever had! The tofu was so crispy and the sauce was so flavorful.
Dipson Gharti
[email protected]I love this recipe! It's so versatile. I've made it with tofu, chicken, and even shrimp. It's always delicious.
Ta Ra
[email protected]This recipe is a great way to use up leftover tofu. It's quick and easy to make, and the results are delicious.
Mukalanzi Manshur
[email protected]The sauce was a bit bland for my taste, but the tofu was cooked perfectly.
FELIX breakers
[email protected]This Ma Po Tofu was easy to make and tasted great! I will definitely be making it again.
Shokal Khan
[email protected]I'm not a big fan of tofu, but this recipe changed my mind. The tofu was so crispy and flavorful, and the sauce was delicious.
Baaz Gull
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. The tofu was nice and crispy and the sauce was flavorful.
Sahra Ali
[email protected]I've made this Ma Po Tofu recipe several times now and it's always a hit with my family and friends. The sauce is so good that I could eat it with a spoon!
Rana Moheet
[email protected]This Ma Po Tofu recipe is a keeper! It was easy to follow and the results were delicious. The tofu was perfectly crispy and the sauce was flavorful and complex.