Ma Po tofu
By 9Honey | Kitchen
Ingredients Method
- 300g finely diced beef
- 2 tablespoons vegetable oil
- 2 tablespoons chilli bean paste
- 2 cloves garlic, finely diced
- 3cm piece ginger, finely grated
- 1 tablespoon hot chilli paste
- ¾ teaspoon ground Sichuan peppercorns
- ½ teaspoon chilli powder
- 2 tablespoons Shao hsing wine
- ¼ cup fish stock
- ½ cup chicken stock
- 200g silken firm tofu soaked in ½ cup chicken stock and ½ cup water
- 2 green onions, sliced thinly
Stir-fry beef in a tablespoon of vegetable oil until very browned and crisp. Drain on absorbent paper.
Add another tablespoon oil to the wok and stir-fry chilli bean paste, garlic, ginger, chilli paste, ground peppercorns and ground chilli 30 seconds or until very fragrant.
Add wine and stocks and bring to a boil. Add tofu, onions and reserved beef back to the wok. Serve immediately with steamed rice if desired.
