Ma Po Tofu

This is adapted from Land of Plenty.

Ma Po Tofu (4 servings):

  • 1 lb firm tofu
  • 2 leeks, thinly sliced, white and light green parts only
  • 1/4 cup oil
  • 1/2 cup TVP, rehydrated
  • 2 1/2 tbsp chile bean paste
  • 1 tbsp fermented black beans
  • 2 tsp chile powder
  • 1 cup chicken or vegetable stock
  • 1 tsp sugar
  • 2 tsp soy sauce
  • salt to taste
  • 2 tbsp cornstarch
  • 1/2 tsp ground Sichuan pepper

Cube the tofu. Heat the oil on high, then add the TVP. Cook until slightly browning, then add chili bean paste. Stir fry for 30 seconds, then add the black beans and chile powder. Stir fry for another 30 seconds. Add the stock, tofu, and leeks. Add the sugar, soy sauce, and salt. Gently stir and let cook for 5 minutes. Make a well, and add the cornstarch. Mix into the sauce and cook until thickened. Stir in Sichuan pepper and serve.


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This is a blog about food.
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