Ma-Po Tofu (Spicy Bean Curd with Beef)

Ma-Po Tofu (Spicy Bean Curd with Beef)
Photo by CIA/Keith Ferris

Ingredients

  • ¼ cup Shaohsing rice wine
  • 2 tablespoons Chinese hot bean paste (also called chili bean sauce)*
  • ½ cup chicken stock or low-sodium chicken broth
  • 1 ½ pounds soft (not silken) tofu
  • 1 tablespoon light soy sauce
  • 4 tablespoons oyster sauce
  • 2 tablespoons Asian chili powder*
  • + 11 more ingredients
    • 1 medium leek
    • 1 tablespoon cornstarch
    • 1 tablespoon dark soy sauce
    • 2 tablespoons fresh cilantro
    • ¼ cup peanut oil
    • 4 ounces ground beef
    • 1 scallion
    • 2 cloves garlic
    • 1 teaspoon Sichuan peppercorns
    • 1 tablespoon Chinese black-bean paste or sauce*
    • 1 (1/4-inch) piece fresh ginger

In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside. In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep...

View full recipe at Epicurious

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