Ma Po Tofu

Ma Po Tofu (1st April 2012)

Having tried many versions of Ma Po Tofu, I still prefer the Cantonese adaptation of this Szechuan dish. I don't really like too much chilli oil and the numbness of the Szechuan pepper is really too much for the kids to handle. My kid-friendly version may be adapted to suit your tolerance of heat! Just add szechuan pepper as you begin to saute the garlic and when the dish is almost ready, feel free to add chilli oil on top!


Ma Po Tofu Recipe

Ingredients:
1 box of silken tofu / regular tofu, diced
150 gm of minced pork
2 tbsp garlic, minced
1 tbsp minced pickled radish (Choy Bao)
1 tbsp cornstarch

Seasoning:
2 tbsp Chili Bean Paste
1 tbsp Tau Cheong
1 tbsp Shao Hsing wine
1/2 tsp dark soy sauce
1 tsp sugar
Salt & pepper to taste 
1/2 cup water


Pork Marinade:
1 tsp cornflour
1/2 tsp oyster sauce

Method:

1. Marinade minced pork at least 15 minutes before use.
2. Heat up wok and add 1 tbsp of cooking oil. Saute garlic and pickled radish.
3. Add pork mince and stirfry for a minute.
4. Add the seasoning except for water. Stirfry until fragrant. 
5. Gently place tofu into the wok and flip the tofu over a few times to mix well. Add water and cover wok with lid. Turn the heat up to boil for 2 minutes.
6. Just before serving, pour in cornstarch and stir well.