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LOCATION: Recipes >> Asian >> Mapa Tofu 03

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MA PWO BEAN CURD

4 squares soft bean curd
7 oz lean beef, finely minced (ground)
1 small leek
1/3 cup frying oil
1 tablespoon fermented black bean, finely chopped
2 teaspoons hot bean paste
2 teaspoons crushed garlic
2 teaspoons finely chopped fresh ginger
1 teaspoon finely chopped fresh red chili pepper or chili sauce
1 teaspoon Chinese brown peppercorn powder

1 1/2 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup (8 fluid oz) chicken stock or water
1 tablespoon cornstarch

Cut the beancurd into 1/2 inch cubes and soak in hot water until
needed. Trim and shred the leeks. Heat the frying oil and stir-fry
the beef until lightly coloured, then add the leeks and stir-fry
a further 30 seconds. Add the chopped black beans, the bean paste,
garlic, ginger, and chili pepper of chili sauce and stir-fry for
a further 30 seconds, then add the pre-mixed seasoning ingredients
and bring to a boil. Simmer for 1 minute.

Drain the bean curd and add to the sauce, reduce the heat and simmer
until the sauce is well reduced and the flavor thoroughly permeating
the bean curd. Transfer to a serving dish and season with pepper.

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