Ma Po Tofu

This food is one of my husband's favourite of chinesee food. We could easily find this food in every Chinesee restaurant anywhere in Australia. But while our travel back to Indonesia last year and had an opportunity to eatgain in Cristal Jade Restaurant (one of our favo place) in Takashimaya in Singapore...well, I could not find this food. But as requested..they were willing to prepare it for us. And I just found out there are 2 types of them, with the fried tofu or just the steamed one as we usually have.

Here is the recipe...enjoy..:-)

Ingredients:

1 x 300 gr (10 oz) packet silken tofu2 tbsp peanut oil

200 gr (6.5 oz) fatty pork mince ~ or fatty beef mince

2.5 cm (1 in) piece ginger, cut into thin strips2 garlic cloves, finely chopped

1 tsp salted black beans

1/4 cup shao hsing wine

1 tsp dark soy sauce

1 tsp brown sugar1 cup water

1/2 tsp Sichuan pepper n salt

1 large red chilli, finely sliced on the diagonal - optional

Chilli Paste

1 large red chilli

1 tsp sea salt1 tsp dried chilli flakes

1/2 tsp Sichuan peppercorns

1 tbsp vegetable oil

Direction:

First, make the chilli paste. Cut chilli in half lengthways and scrape out seeds using a spoon. Finely dice chilli and pound to a fine paste with salt, chilli flakes and peppercorns using a mortar and pestle, blender or small food processor. Stir in vegetable oil and set aside.

Gently remove tofu from packet and invert onto a plate. Carefully cut into 20 cubes by cutting lenghtways into four equal slices, then widthways into five slices, drainning off any excess liquid.
Meanwhile, heat oil in a hot wok until surface seems to shimmer slightly. Add meat and stir-fry for 3 minutes. Remove meet with slotted spoon and set aside.

Add chili paste to wok with ginger, garlic and black beans, then reduce heat and stir-fry on low heat for 2 minutes, stirring constantly.

Return meet to wok with wine and stir-fry for 1 minute. Add soy sauce and sugar and stir-fry for 30 seconds. Pour in water and bring to the boil. Reduce heat to a gentle simmer and carefully slide tofu into wok, gently separating the cubes as they fall into the meet mixture. Simmer, covered, for 3 minutes.

Spoon into a shallow bowl, sprinkle with Sichuan pepper and salt. Garnish with sliced chilli, if desired, and serve immediately.