Classic Chinese dish, called 'Ma Pwo Tofu' uses minced beef as a flavoring for the tofu. Quick and easy to make, healthy too! Best of all, it tastes great!
MA PWO TOFU
4 squares firm tofu
7 oz lean beef, finely minced (ground)
5-6 green onions (scallions, spring onions) white and green parts, cut into 2cm pieces.
1/4 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
(I double these amounts, but I like strong flavors!)
1 teaspoon Chinese brown peppercorn powder
SEASONING:
1 1/2 tablespoons light soy sauce (Chinese, not Japanese!)
1 tablespoon rice wine or dry sherry
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup (8 fluid oz) chicken stock
1 tablespoon cornstarch
Cut the tofu into 1/2 inch cubes and soak in hot water
until needed. Heat the frying oil and
stir-fry the beef until lightly coloured, then add the scallions and
stir-fry a further 30 seconds. Add the chopped black beans, the
bean paste, garlic, ginger, and chili pepper or 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 tofu and add to the sauce, reduce the heat and
simmer until the sauce is well reduced and the flavor thoroughly
permeating the tofu, about 8-10 minutes. Transfer to a serving dish and season with Chinese brown peppercorn powder.