Ma-Po Bean Curd (Tofu in Spicy Pork Sauce)
- Yield: 4 servings
Ingredients
- 8large dried Chinese or shiitake mushrooms
- 2tablespoons cornstarch
- 1cup chicken stock
- 1/4cup dry sherry
- 1/4cup soaking liquid from mushrooms, strained
- 2tablespoons soy sauce
- 2teaspoons rice vinegar
- 2tablespoons vegetable oil
- 2tablespoons minced fresh ginger
- 1large garlic clove
- 8ounces lean ground pork
- 2tablespoons hot bean paste
- 1/2cup sliced green onions
- 2 (14-ounce) packages firm water-packed tofu, cut into 1-inch cubes
- 1teaspoon dark sesame oil
- 1/4teaspoon finely ground black pepper
- Sliced green onions (optional)
Instructions
- To hydrate mushrooms, soak them in ½ cup hot water for 30 minutes. Drain, reserving soaking liquid. Cut off tough stems. Chop caps, set aside.
- Combine cornstarch and next five ingredients (cornstarch through vinegar), stir well to dissolve cornstarch.
- Heat oil in wok or large skillet over medium high heat. Add ginger and garlic, stir-fry 15 seconds. Add pork, crumble and cook 2 minutes or until no longer pink. Add bean paste, stir-fry 30 seconds. Add green onions and reserved chopped mushrooms and stir-fry 30 seconds. Add cornstarch mixture; bring to a boil over high heat. Stir sauce until thick. Add tofu, sesame oil and black pepper; stirring gently, being careful not to break up tofu. Cook 1 minute. Garnish with sliced green onions. Serve with rice.
Recipe by Jim Fobel, courtesy of The Soyfoods Council
Nutritional Info *per serving
- Calories 395
- Fat 28g
- Saturated Fat 6.6g
- Polyunsaturated Fat 8.6g
- Monounsaturated Fat 10g
- Cholesterol 31mg
- Sodium 661mg
- Carbohydrate 14g
- Fiber 1.6g
- Protein 25g