How to Make Chinese Ma Po Tofu Cooking Recipe Cuisine

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China Ma Po Tofu


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 4 ounces ground pork

 2 tbsp dry sherry

 3 cloves garlic, crushed

 1/2 tsp minced fresh ginger

 1/2 tbsp fermented black beans, rinsed and mashed

 1/2 tbsp chili paste with garlic

 1 tsp cayenne pepper

 2 tbsp soy sauce

 14 ounces tofu, drained and cut into cubes

 1 cup frozen peas

 1/2 cup chicken broth

 1 tbsp cornstarch mixed with equal parts water

 Directions:

 1. In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch; set aside.

 2. In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside.

 3. Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.


For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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