Fuschsia Dunlop’s Ma Po Tofu

Fuschsia Dunlop’s Ma Po Tofu

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Fuschsia Dunlop's Ma Po Tofu

Characterize by BG
  • Prep time
  • Cook time
  • Serves
Creator Notes

I’m a fascinating gal. The extra heat the greater. And but, I would possibly maybe well well maybe now not judge for a actually lengthy time whether I loved the tingly sensation of Szechuan peppers on my tongue. It used to be so distracting in the starting up. I centered on the prickly heat, and would possibly maybe well well maybe now not style the food.

Fortunately, residing in Chinatown, I’ve had rather a lot of alternatives to accumulate dilapidated to Szechuan peppers and develop to love it….in moderation. When it gets to be an excessive amount of, I gulp down some carbonated water. The bubbles style out the tingles on my tongue.

Currently, I sold a equipment of whole Szechuan peppers from the Asian market below the Prolonged island Bridge (Shh! Or now not it is a long way a secret, magical articulate) and determined to strive my hand at ma po tofu. I dilapidated Fuchsia Dunlop’s wisdom in “Land of Plenty” to present this one. Or now not it is a long way a fascinating dish, and the tingles are surely there, but don’t appear to be overwhelming. —GSmodden


  • 1 pound

    firm tofu minimize into cubes

  • peanut oil

  • 6 ounces

    ground pork

  • 2

    garlic cloves minced

  • 2

    leeks thinly sliced, sans green bits

  • 2.5 tablespoons

    chili bean paste

  • 1 tablespoon

    fermented dim beans

  • 2 teaspoons

    Szechuan whole peppers, pounded into mistaken powder or ground into finer powder

  • 1 cup

    rooster stock

  • 2 teaspoons

    white sugar

  • 2 teaspoons

    gentle soy sauce

  • 1 tablespoon

    corn starch dissolved in some water

  • 1

    scallion diced

  • salt to style

  1. Soak the cubes of tofu in some salted hot water.
  2. Whereas the tofu soaks, pour the oil right into a deep skillet or wok over excessive heat. Crawl fry the pork. Flip the heat down slightly and throw in the garlic and leeks. When it starts to smell delicious, add in the chili bean paste, dim beans, and Sichuan pepper. Crawl the mixture some, and let the flavors meld.
  3. Pour in the stock.
  4. Drain the tofu and dump that in … but don’t trudge! That you can well damage up the beautiful cubes. Exhaust the support of your ladle to transfer the pieces spherical gently.
  5. Add the sugar, soy sauce, and salt (if wanted). Let the mixture simmer some extra (~5 mins).
  6. Now place in the cornstarch mixture, but little by little. That you can well even now not need all of it. The sauce have to quiet be thick sufficient to coat the support of your ladle.
  7. Encourage while its quiet hot, new off the burners, with some white rice, garnished with scallions and slightly extra Szechuan pepper powder…if you happen to dare.

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