Mapo Tofu

0 Mapo Tofu

Feb 19

Here is a Asian favorite of mine that I just don't find is made to its authentic intense numbing flavor that you would find in restaurant or on the streets of many Asian countries. And in fact I got some of my tips from a Szechuan friend who showed me how to really bring in the lip numbing effect to where you would have it in Asia. This dish with the fall season on its way and the colder month I find is such a perfect comfort food either after you have been in the cold or about to head out into the elements. Enjoy my version of Ma Po Tofu and its lip numbing effect.

On 19/02/2011 (Saturday) at 1:09 am by Benny.
Tiny Url for this recipe → https://tinyurl.com/2dctqwcf

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Details

Prep Time:
10 min
Cook Time:
5 min
Ready Time:
15 min

Servings

2 servings

Ingredients

1 block silken tofu (19 oz box)
1/4 lb ground pork
3 tablespoons Sichuan spicy bean paste
2 tablespoons chili powder
2 tablespoons cooking oil
1 tablespoon Sichuan peppercorns (roasted and ground to powder, this is the numbing heat we are looking for)
1 tablespoon light soy sauce
1 teaspoon fermented black beans (rinsed and pounded)
2 stalks of leeks or scallions (chopped into 1 or 2-inch length)
2 gloves garlic (chopped)
1/2 cup water
Salt to taste

Directions

Cut the tofu into small pieces, drain the water from the tofu and set aside.

Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done.

Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 min or until the sauce thickens.
Add in the roasted Szechuan peppercorn powder and chopped scallions. Gently stir and blend well.

Dish out and serve hot.
I garnish with some thin sliced chili peppers and fresh scallions.

Some notes:
1. To tone down the numbing spiciness of this dish, use less roasted Sichuan peppercorn powder, chili powder, and chili oil. Adjust them to fit your palate.
2. Mo Po Tofu literally means “Pock-Marked Old Lady Tofu”
3. The Ma Po Tofu served at Chinese restaurants in the US has been adapted to appeal to local taste–the level of numbing spiciness is largely toned down I.E PF Chang's version

Enjoy!
Benny

Step by step in photos here >>

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About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.