Ma Po Tofu (spicy Szechwan Bean Curd)

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 lb ground beef (authentic) or 1/2 lb lamb
• 3 inches fresh ginger, peeled and finely chopped
• 1/4 cup tree ears dried mushrooms (about 1/2 ounce) or 1/4 cup dried shiitake mushroom (about 1/2 ounce)
• 1 cup boiling water
• 1 lb firm tofu, cut into 1/2 inch cubes (or smaller if preferred)
• 6 garlic cloves, peeled and coarsely chopped
• 6 whole canned water chestnuts, rinsed and finely chopped
• 4 green onions, sliced finely
• 3 tablespoons peanut oil
• 2 -3 teaspoons brown bean sauce (or substitute black bean sauce)
• 2 -3 teaspoons szechwan chili sauce (or substitute asian hot chile sauce with garlic)
• 1 teaspoon sugar
• 2 tablespoons light soy sauce
• 1/2 cup water
• 1/2 teaspoon ground roasted szechuan peppercorns, to taste
• 1 teaspoon sesame oil
• salt
• 1/2 cup chopped cilantro
• freshly cooked rice
• 1 spring onion, sliced finely
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons rice wine or 2 tablespoons dry sherry
• 2 teaspoons cornstarch

Recipe

• 1 place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
• 2 add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of chinese rice wine, 2 teaspoons cornstarch), and mix well.
• 3 add the ground beef or lamb, give it another stir and set aside for approx 30 minutes.
• 4 place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
• 5 drain the soaked tree ears, rinse, remove hard stems, and slice finely.
• 6 blanch the tofu in boiling water for 2- 3 minutes, then drain.
• 7 combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
• 8 heat a wok over a moderately high flame.
• 9 add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
• 10 next add the brown bean paste, szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
• 11 give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
• 12 toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
• 13 finally, add the sugar and stir-fry for another 30 seconds.
• 14 pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
• 15 add the szechwan pepper corns and stir thoroughly.
• 16 if there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
• 17 add 1 teaspoon sesame oil and season to taste with salt.
• 18 serve with steamed rice, and garnish with cilantro.