Ma po tofu [ 麻婆豆腐 ]

Ma po tofu [ 麻婆豆腐 ]

Ingredients

1 block soft tofu

12 scallions

2 cups chicken broth

1 tbsp sichuan peppercorns

9 whole cloves garlic

1/3 cup broadbean [fava bean] chili paste

3-inch piece ginger, sliced into coins

1 tbsp fermented black beans

1/4 cup vegetable oil

1 tbsp sichuan chili powder [Korean chili powder can be substituted]

8 oz ground beef or pork

2 tbsp hoisin sauce

2 tsp toasted sesame oil

2 tbsp water

 1 tbsp corn starch

Firm the tofu

Cube soft tofu and place in a bowl. Add 2 cups chicken broth. Crush and slice 12 scallions and add them to the bowl. Cover and microwave for 5-7 minutes until steamed and hot and the tofu has firmed slightly. Let rest.

Make the spice paste

Toast sichuan peppercorns in microwave for 30 seconds, then grind. Next add garlic, chili paste, ginger, and black beans to food processor and pulse into a coarse paste, about 2 minutes. Add vegetable oil, sichuan chili powder, and 1 tsp of the ground sichuan peppercorns. Process until smooth, about 1-2 minutes. Transfer mixture to a bowl. 

Brown the meat and paste

Add a little vegetable oil to a pan on medium heat. Add the ground beef or pork and cook, breaking it up, until it starts to brown, about 5-7 minutes. Remove meat to a bowl, leaving any accumulated fond in the pan. Add another tablespoon oil to the pan along with the spice paste. Bloom for 2-3 minutes, stirring to incorporate the fond, until paste turns darker and oil has separated out. 

Put it all together

Add the tofu, along with the chicken broth and scallions, back into the pan. Add hoisin, sesame oil, and the browned meat. Stir gently to combine. Bring to a simmer and cook for 2-3 minutes. Combine water and cornstarch in a small bowl and mix to form a slurry. Stir the slurry into the tofu. Mixture will thicken in 2-3 minutes. 

Serve in bowls with rice. Sprinkle over remaining ground sichuan peppercorns and enjoy.


from America's Test Kitchen™