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LOCATION: Recipes >> Asian >> Mapa Tofu 08

Print this Recipe    Mapa Tofu 08

Ma Po or "Home-Style Spicy Bean Curd"

1 pound soft bean curd, drained
1 tablespoon peanut oil
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped garlic
1 tablespoon chili bean sauce
1 teaspoon yellow bean sauce
2 teaspoons sugar
1/4 cup vegetable stock
2 tablespoons rice wine or dry sherry
1 teaspoon cornstarch mixed with 1 teaspoon water

2 teaspoons sesame oil
2 tablespoons finely chopped scallions

Cut the bean curd into 1-inch cubes and set aside. Heat a wok or
large frying-pan over high heat and add the oil. Put in the ginger,
garlic, chili bean sauce, and bean sauce and stir-fry for 30 seconds.
Add the sugar, stock, and rice wine and cook for 2 minutes. Stir
the blended cornstarch into the wok. When the sauce has slightly
thickened, add the bean curd cubes and stir gently. Continue to
cook for 2 minutes until the bean curd is heated through. Garnish
with sesame oil and scallions and serve at once with rice, crispy
noodles or bread.

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