Ma Po Tofu is one of chef Alex Sorenson's go-to dishes for Sichuan restaurants, and it’s what he uses as a litmus test for their quality. This is his version of a quick and easy home rendition. Is it strictly authentic? No. But it’s delicious and easy. The meat can be left out if you’d prefer a vegetarian version.
This recipe is based on the excellent (and much more authentic) recipe by J. Kenji López-Alt found at Serious Eats. Another great, authentic recipe can be found at The Mala Project, which is an excellent reference for Sichuan cooking, as well as a good resource for ingredients.
INGREDIENTS
- ¼ cup canola oil
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- 1 ½ pounds silken tofu, cut into ½-inch cubes
- ¼ pound ground beef (or pork, turkey, etc)
- 3 garlic cloves grated on a microplane
- 1 tablespoon fresh ginger grated on a microplane
- 2 tablespoons Xiaoxing wine
- 1 tablespoon dark soy sauce
- 1 cup sliced mushrooms (preferably shiitakes)
- ¼ cup chicken stock
- ¼ cup Blank Slate Kitchen Sichuan Chili Oil
- ¼ cup finely sliced scallion greens
- 1/8 cup cilantro leaves
PREPARATION
- Mix corn starch and cold water until thoroughly combined
- Bring a medium pot of water to a boil, add tofu and cook for 1 minute. Drain in a colander, being careful not to break up the tofu
- Heat oil in wok over high heat until smoking
- Add mushrooms and cook, stirring constantly for 1 minute, then add ground meat and cook, stirring constantly for 1 minute
- Add garlic and ginger and cook about 15 seconds
- Add wine, soy sauce, and stock and bring to a boil. Mix in corn starch mixture and cook for 30 seconds until thickened
- Add tofu and carefully fold in, trying not to break it
- Stir in chili oil and half of scallions and simmer for 30 seconds longer
- Transfer to a serving bowl and sprinkle with remaining scallions and cilantro and drizzle with more chili oil. Serve immediately with white rice
Recipe and photo reprinted with the permission of Alex Sorenson