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Szechwan Spiced Bean Curd (Mapo Tofu)



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  • Cooking Time: N/A

Szechwan Spiced Bean Curd (Mapo Tofu)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Heat a wok over medium high heat until hot, add the oil, wait until it is
hot, then add the meat. Stir-fry the meat until it is no longer pink. Add
the sauce and bring to a boil. Add the bean curd [and peas], bring to a
simmer, and cook for 2 minutes. Pour in the cornstarch mixture and stir
until the sauce has thickened. Turn off the heat and sprinkle with the
garnish. Serve immediately.

Ingredients:

2 tb Cooking oil
1 ts Hot oil (optional)
1/4 lb Ground pork or beef
1/3 c Chicken broth
1 tb Fermented black beans;
-rinsed and lightly chopped
-(optional)
2 Cloves sliced garlic
2 ts Szechwan hot pepper sauce
2 1/2 tb Dark soy sauce
1/2 ts Salt
1/2 ts Sugar
1/4 ts Msg
3 Pads bean curd cut into 1/2"
-cubes
1 c Peas (frozen is OK)
2 ts Cornstarch mixed with
2 tb Water
1/8 ts Szechwan pepper powder
1 tb Minced scallion
2 ts Sesame oil

Serves:

4 Servings
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