Ma-Po Bean Curd (Tofu in Spicy Pork Sauce)
- Yield 4 servings
- 8 large dried Chinese or shiitake mushrooms
- 2 tablespoons cornstarch
- 1 cup chicken stock
- 1/4 cup dry sherry
- 1/4 cup soaking liquid from mushrooms, strained
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons minced fresh ginger
- 1 large garlic clove
- 8 ounces lean ground pork
- 2 tablespoons hot bean paste
- 1/2 cup sliced green onions
- 2 -- (14-ounce) packages firm water-packed tofu, cut into 1-inch cubes
- 1 teaspoon dark sesame oil
- 1/4 teaspoon finely ground black pepper
- -- Sliced green onions (optional)
- 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.