Ma Po Tofu
There are so many ways to make this classic Chinese dish, this is our take on it! Extremely spicy, yet rich and savory. The only thing missing is a steaming hot bowl of rice... and maybe some garlic pea tips... and a few chicken wings...
iNGREDIENTS
1 tablespoon black bean sauce
2/3 cup low sodium chicken broth (or water)
1 pound soft tofu (cut into 1 inch cubes)
1 tsp fish sauce
1 1/2 teaspoons cornstarch
1/4 teaspoon sesame oil (optional)
1/4 teaspoon sugar (optional)
1 scallion (finely chopped)
2 fresh Thai birdseye chili peppers(thinly sliced)
4 dried red chilies (finely chopped)
1 tsp Chinese five spice
3 tablespoons ginger (finelyminced)
3 tablespoons garlic (finely minced)
1 lb ground pork
1/2 lb finely chopped shrimp optional
2 heaping tbsp dynasty Thai chili garlic sauce
DIRECTIONS
Heat 3 tablespoons oil in a wok
In a small bowl dissolve cornstarch in a few tablespoons of water and set aside
Add garlic, ginger, all chilis, whites of the scallions to wok. Stir fry for a minute
Add black beans sauce and smash a bit. Work quickly. Wok is hot!
Add meats and fish sauce
Add Dynasty sauce, sugar, and stock/water
Bring to boil
Add cornstarch slurry and stir well
Turn heat to led. Add tofu and gently stir. Let simmer for a couple of minutes until liquid thickens.
Remove from heat and garnish with the green part of the scallions and a very light drizzle of sesame oil
