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Today is Tofu day! Here is a recipe for a spicy Chinese dish that's quick and easy! It uses the same fermented black beans as the Shrimp dish but a little bit of beef instead of pork, which changes the flavors dramatically. Very quick to make, and delicious!
Szechwan style MA PWO TOFU
4 squares soft bean curd
6 oz lean beef, finely minced (ground)
3-4 scallions, white and green parts
1/4 cup frying oil
1 tablespoon fermented black bean, finely chopped
2 teaspoons hot bean paste (Asian isle in the supermarket. Sometimes called Tobanjan)
2 teaspoons crushed garlic
2 teaspoons finely chopped fresh ginger (do NOT use powdered ginger!)
1 teaspoon finely chopped fresh red chili pepper or chili sauce
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 or water
1 tablespoon cornstarch
Cut the tofu into 1/2 inch cubes and soak in water
until needed. Trim and shred the scallions into 1" lengths. Heat the frying oil and
stir-fry the beef until lightly colored, then add the scallions 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 1-2 minutes.
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. About 5-8 minutes. Transfer to a serving dish and season
with powdered Chinese brown pepper. (Not black pepper!)
Serve with rice
Stitchawl
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