Enjoying a small glass of Capt. Morgan rum!
Quote:
Originally Posted by ProfCrash
I would like to do better with the tofu if I can.
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We eat a LOT of tofu. I prepare it so many different ways, depending on which ethnicity I feel like serving. But my all-time favorite is a Chinese dish called Ma Pwo Tofu (sometimes spelled Ma po tofu.) It's originally a Szechuan recipe, but if you leave out the red pepper and the spice bean paste, it won't be too hot for your little man. It uses just 100gm of ground beef as part of the flavoring, but it's the Tofu that's the main ingredient. Here is my recipe for the dish.
MA PWO BEAN CURD
4 squares soft bean curd
4 oz lean beef, finely minced (ground)
4 small scallions (white and green parts)
2-3 TBS frying oil
1 tablespoon fermented black bean, finely chopped (Find in the Asian isle of most US supermarkets)
2 teaspoons hot bean paste (Use just 1/4 tsp for the flavor. It won't be too spicy
2 teaspoons crushed garlic
2 teaspoons finely chopped fresh ginger (fresh, not powdered)
1 teaspoon finely chopped fresh red chili pepper or chili sauce (leave out for the boy)
1 teaspoon Chinese brown peppercorn powder (for topping before serving)
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 beancurd into 1/2 inch cubes and drain until needed. Trim and cut the scallions into 1" pieces. 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 chicken stock, 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 (about 10 minutes.) Transfer to a serving dish and season with Szechuan pepper. Serve over rice.
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Another few more dishes...
slice tofu into slabs, coat with soysauce, dredge in flour, then fry until golden brown on both sides. Quick and easy!
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Cold Tofu with soy sauce and grated daikon
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Crumbled tofu used like ground meat with Mexican seasonings. Even mild salsa works well!
Stitchawl