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Ma Po Tofu

Ron St. Angelo


  • 1 tofu
  • 2 tablespoon canola oil
  • 1 tablespoon sichuan pepper-corn oil
  • 2 tablespoon sichuan chili bean paste
  • 2 tablespoon sichuan preserved vegetable
  • 1 tablespoon fermented black beans
  • 1 teaspoon ground sichuan chilies
  • 1 cup vegetable stock
  • 2 teaspoon granulated sugar
  • 2 teaspoon soy sauce
  • 2 teaspoon scallions
  • 4 tablespoon cornstarch
  • 6 tablespoon water


Baking Directions:

Cook tofu in simmering salted water for a minimum of 3 minutes, then strain well and reserve.

Tofu is also known as soybean curd or bean curd.

Small blocks, packed in water, can be found in some supermarkets and most Asian markets.

Tofu has a texture that is soft and silky yet is firm enough to slice.

One-inch diced cubes are best for this recipe.

Next, use a hot wok to heat both oils and chili bean paste.

Cook over medium heat for 30 seconds, then add preserved vegetable, black beans and ground chilies.

Cook for an additional 20 seconds.

These Sichuan items can be purchased from an Asian market.

(Here are some suggestions if you wish to substitute the Sichuan items: Canola oil can be used in place of the pepper-corn oil.

Miso and chili paste can be mixed together to form a chili bean paste, and kosher dills are a good substitute for Sichuan preserved vegetables.)

Next, add the stock, sugar, soy sauce and tofu, and simmer for 5 minutes.

Add scallions and simmer an additional 30 seconds.

Mix together the cornstarch and water, then add to the mixture in the wok one small bit at a time until it reaches desired thickness.