\tA famous Szechuan recipe – the name Ma Po Tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.<\/p>\n
\tIngredients:<\/p>\n
\tMarinade for Ground Pork:
\t1 1\/2 Tbsp tapioca starch (can substitute cornstarch)
\t2 tablespoons soy sauce<\/p>\n
\tOther:
\t1\/4 pound ground pork
\t1 pound regular tofu (medium firmness)
\t1 leek or 3 green onions
\t1\/4 tsp salt
\t1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
\t1 Tbsp chili bean paste, or to taste
\t3 Tbsp stock (chicken broth)
\t1 Tbsp cornstarch
\t2 Tbsp water
\t2 Tbsp light soy sauce
\tFreshly ground Szechuan pepper
\t2 – 3 tablespoons oil for stir-frying, as needed<\/p>\n
\tPreparation:<\/p>\n
\tMix marinade ingredients. Marinate pork for about 20 minutes.
\tCut the tofu (bean curd) into 1\/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 – 3 minutes. Remove from boiling water and drain.<\/p>\n
\tChop leek or green onions into short lengths.<\/p>\n
\tHeat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.<\/p>\n
\tTurn down the heat. Cook for 3 – 4 minutes.<\/p>\n
\tWhile cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.<\/p>\n