Saturday, December 26, 2015

Ma Po Dou Fu

1 lb tofu
4 scallions or 2 leeks
1/2 cup peanut oil
6 oz ground beef
2 1/2 tbsp Sichuanese chili bean paste
1 tbsp fermented black beans
2 tsp ground Sichuanese chiles (optional)
1 cup stock
1 tsp white sugar
2 tsp light soy sauce
salt to taste
4 tbsp cornstarch + 6 tbsp water
1/2 tsp ground roasted Sichuan pepper

Cut the tofu into 1-inch cubes, steep in hot salted water. Slice the leeks at a diagonal into slices 1 1/2 inches long.
Heat a wok w/ peanut oil until smoking. Stir fry beef until crispy and brown but not dry.
Turn the heat to medium, add chili bean paste, stir fry for 30 seconds until the oil is red. Add the black beans and ground chilies and stir-fry for 20-30 seconds more.
Add stock, stir, add drained tofu. Mix gently w/ back of spatula; don't break everything up. Season with sugar, soy sauce, and salt. Simmer about 5 minutes.
Add leeks and stir in. When they're just cooked, add cornstarch mixture (only as much as you need). Serve topped w/ ground Sichuan pepper.

Source: Land of Plenty by Fuschia Dunlop

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