Ma Po Tofu is usually cooked with chilli, but this is my version that has no chilli and one of my kids' favourite dishes.
I love using
tofu as it is such a versatile ingredient in Asian cuisine. Tofu absorbs flavours and adds a different texture to so many dishes.
| Ingredients:
500gm Mince pork or chicken
1 block of Tofu
1 cm ginger silvered thin
Spring onions, sliced
2 tbsp Preserved soya bean
2 Tbsp Chinese cooking wine
2 Tbsp Oyster sauce
1 tsp Powdered Chicken stock
1 cup water
3 tbsp Tapioca flour
Corn flour
Sesame oil | |
Method
Drain the water from the tofu and dry the tofu on kitchen paper towels. Once this is done, cut the tofu into cubes, roughly 18 pieces per block.
Heat oil in wok until quite hot. While oil is heating up, put the preserved soya bean, Chinese cooking wine and oyster sauce in a bowl. I usually like to mash the preserved soya beans to extract as much flavour as possible. Put the tapioca flour in a bowl, coat tofu in it, shaking off excess flour and once the oil is hot slowly put the tofu in. Do this in batches, do not overcrowd the wok .
Fry the tofu until golden turning them a couple of times, then drain on paper towels. Once all of the tofu are done, discard the oil and clean the wok.
Place the wok back on the stove and heat 2 tbsp of oil, then toss in the ginger and spring onions and fry for a minute or so until fragrant. At this stage put in the minced pork or chicken, fry until cooked, breaking up the mince as you cook.
Then put in the sauce, stirring to combine. Do this for a minute or so. Put in the water with the powdered chicken stock and stir to combine. Cover and cooked for 5 minutes on medium heat. Then put in the fried tofu and simmer for another 5 or so minutes. Do not add salt as the preserved soya bean is already very salty.
Just before serving, dissolve 1 tbsp of corn flour in some water and stir into the dish to thicken the sauce. Drizzle sesame oil on top to give the dish a silken finish.
Enjoy with plain steam rice.
I always consider a dish a success when my guinea pigs (my family) demolish every last morsel, especially when the two little ones give me a thumbs up as well! My wife considers this a dark sweet and sour variant.
Recipe
1.5 kg spare ribs, chopped
3 cloves garlic, minced
1 red onion, chopped finely
2 star anise
2 tsp minced ginger
1 cup black vinegar
1 cup water
1/2 cup dark soy sauce
1/2 cup chinese cooking wine
200g rock sugar (2 large lumps)
white sesame seeds, toasted (as garnish)
Method:
Brown ribs until colour changes and fat is released. Take ribs out and reserve. Discard oil.
Fry garlic, onion, star anise, ginger until soften. Then add in black vinegar, water, dark soy sauce, chinese cooking wine and rock sugar. Bring to boil, then lower to a simmer. Add ribs. Cook covered for about 1 -1.5 hours. Skim off excess oil during cooking.
For the last 10-15 minutes, increase heat to high to reduce sauce.
Plate dish and garnish with sesame seeds. Serve with steamed rice.
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