Side Pannel
Szechwan Spiced Bean Curd (Mapo Tofu)
Szechwan Spiced Bean Curd (Mapo Tofu)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 2 tb Cooking oil
- 1 ts Hot oil (optional)
- 1/4 lb Ground pork or beef
- 1/3 c Chicken broth
- 1 tb Fermented black beans;
- -rinsed and lightly chopped
- -(optional)
- 2 Cloves sliced garlic
- 2 ts Szechwan hot pepper sauce
- 2 1/2 tb Dark soy sauce
- 1/2 ts Salt
- 1/2 ts Sugar
- 1/4 ts Msg
- 3 Pads bean curd cut into 1/2"
- -cubes
- 1 c Peas (frozen is OK)
- 2 ts Cornstarch mixed with
- 2 tb Water
- 1/8 ts Szechwan pepper powder
- 1 tb Minced scallion
- 2 ts Sesame oil
Directions
Heat a wok over medium high heat until hot, add the oil, wait until it is
hot, then add the meat. Stir-fry the meat until it is no longer pink. Add
the sauce and bring to a boil. Add the bean curd [and peas], bring to a
simmer, and cook for 2 minutes. Pour in the cornstarch mixture and stir
until the sauce has thickened. Turn off the heat and sprinkle with the
garnish. Serve immediately.
hot, then add the meat. Stir-fry the meat until it is no longer pink. Add
the sauce and bring to a boil. Add the bean curd [and peas], bring to a
simmer, and cook for 2 minutes. Pour in the cornstarch mixture and stir
until the sauce has thickened. Turn off the heat and sprinkle with the
garnish. Serve immediately.
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