This Classic Szechuan dish is called Ma Po Tofu in Chinese, a rather unappetizing name. Translated literally, it means pockmarked grandmother’s tofu, named after the woman who created it. The soft, Japanese-style tofu (bean curd) is preferred for this dish. It has a smooth, silken consistency when cooked. For a vegetarian dish, omit the ground meat.
1. Drain the tofu and cut it into l-inch cubes. Set aside. paste, garlic. gingerroot, sherry,
and soy sauce together in a side. Combine the red pepper and ground peppercorns together small dish. Set aside.
2. Heat the oil in a wok or stir-fry pan over medium-hig but not smoking. Stir fry the ground
meat until it separate into small pieces. Add the hot bean sauce mixture and stir a few time. Add the broth or water and pepper mixture and stir a few times to mix. Add the tofu. Stir gently to combine and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for about 5 to 6 minutes to reduce the liquid by about a quarter.
3. Add the cornstarch slurry and stir until the sauce is thickened. Pour onto a serving platter and sprinkle with scallions and sesame seed oil. Serve hot.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 219 | ||
Calories from Fat: 123 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 3561.2mg | 123 % | |
Potassium 376.5mg | 10 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 7.7g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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