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|
|Calories from Fat: 123 (56%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 219
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