Mike’s Hot Spicy Food Recipes

Literally translates as" "pock-marked old lady tofu." For more background see Daydream's recipe (which is very different from this one) "Ma Po Tofu (Spicy Szechwan Bean Curd)"

A simpler version from some of the others I have seen on this site. This version is adapted from a Chinese cookbook that my Mandarin tutee gave me as a college graduation gift -- "Chinese Cooking" from JG press. It is very helpful to have all of your ingredients prepared and ready to go before you start the wok because it goes very fast from that point on!

Where it calls for 'hot bean sauce' I use tobanjan/lajiaojiang (chili bean paste), 'Lan Chi' (lanji in pinyin) brand, but the recipe says you can also substitute two dried red chiles.

You can experiment with different tofu to see what keeps its shape the best; I have personally found that the semi-firm, locally made fresh tofu that I can get at the Uwajimaya here holds up well.

This recipe reminds me of the tofu that I used to order at one of my favorite restaurants in Shanghai.

SERVES 2 -3

Ingredients

• 1/2-3/4 lb bean curd
• 1/4 lb boneless lean pork (finely chopped or ground)

For Pork Marinade

• 1 teaspoon soy sauce
• 1 teaspoon dry sherry
• 1 teaspoon sweet bean paste or hoisin sauce

For Stir-frying

• 3 tablespoons vegetable oil or salad oil

Sauce

• 1 teaspoon gingerroot, minced
• 2 teaspoons szechuan hot bean sauce (tobanjan or lajiaojiang)
• 2 teaspoons garlic, minced (about 2-3 cloves)
• 3/4 cup water
• 2 tablespoons soy sauce
• 2 green onions, whole, thinly sliced
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 teaspoon szechuan peppercorns, roasted and crumbled (huajiao) (optional)

Directions

1. Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
2. Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
3. Stir in 1 tsp of the oil and marinate for 15 minutes.
4. Heat a wok or wide frying pan over high heat.
5. When pan is hot, add remaining veg oil.
6. When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle -- careful here) add ginger and garlic.
7. Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
8. Stir in hot bean sauce (lajiaojiang or tobanjan).
9. Add drained beancurd, the water and the 2 Tbsp soy sauce.
10. Simmer for 3 minutes, then add green onion.
11. Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
12. Sprinkle with crushed szechuan peppercorns just before serving.
13. Serve over large mounds of hot white rice.
14. I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
15. For a vegetarian version, this recipe also works if you omit the meat.
16. You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.

Preparation:

1. Rinse the salted black beans. Mix the marinade ingredients with a cutting hand mixer. (Note: if needed you can also chop the dry ingredients with a sharp knife or cleaver and combine with the soy sauce and cooking wine, whiskey or dry sherry). Marinate the pork for about 20 minutes.
2. Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch for 2 - 3 minutes. Remove from the boiling water and drain.
3. Chop the leek or green onions into short lengths (1 centimeter).
4. Heat a wok and add the oil. When the oil is ready, add the onions and garlic and stir-fry until they begin to brown. Add the marinated pork.
5. Stir-fry the pork until it darkens. Add the salt and stir. Add the chili paste or hot chilis. Stir-fry briefly, then add the stock and the bean curd.
6. Turn down the heat and cook for 3 - 4 minutes. Add the bell pepper and the leek or green onions, and stir-fry for 2 - 3 minutes.
7. While cooking, mix together the cornstarch, water, and 2 tablespoons soy sauce. Add to the wok and stir gently. Serve with freshly ground Szechuan pepper and steamed rice.

Preparation:

Mix marinade ingredients.

Marinate pork for about 20 minutes.

Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes.

Remove from boiling water and drain.

Chop leek or green onions into short lengths.

Heat wok and add oil.

When oil is ready, add the marinated pork.

Stir-fry pork until the color darkens.

Add salt and stir. Add the salted black beans.

Mash the beans with a cooking ladle until they blend in well with the meat.

Add the chili paste, then the stock, bean curd, and leek or green onions.

Turn down the heat. Cook for 3 - 4 minutes.

While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently.

Serve with freshly ground Szechuan pepper.

Preparation:

Drain the tofu and cut into cubes. Marinate the ground pork in the soy sauce and cornstarch for 20 minutes.

Wash the green onions and cut on the diagonal into 1-inch pieces. Peel and finely chop the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chile paste and garlic. Stir-fry until aromatic (about 30 seconds). Add the ground pork. Stir-fry until the pork is nearly cooked through.

Lower the heat to medium, and add the brown bean sauce and the tofu cubes. Cook over medium heat until the tofu is browned (8 to 10 minutes). Add water or chicken broth as needed. Just before serving, sprinkle with the Szechuan peppercorn or ground coriander.

Preparation:

Cube tofu and vegetables into 1/4" cubes.

Heat oil in wok. Stir fry vegetables for 2 minutes or until half cooked.

Add tofu, and stir fry for another 1 minute until heated through.

Add sauce and cook until sauce has thickens. Add more water if necessary.

Toss in peanuts and serve. Makes 4 servings.

Nutritional value per serving: 300 calories, 12g protein, 19g fat, 19g carbohydrates.

Directions

1. Heat the oil and fry the garlic and the ginger.
2. Add the minced chicken, prawns and the capsicum, fry until it changes colour.
3. Add the chillies, then pour in the chicken stock and the light soya sauce
4. Bring to a boil.
5. Add the diced bean curd and gently bring to a boil.
6. Mix the cornflour with a little water and pour into the pan, stirring continuously until the sauce thickens.
7. Splash a little sesame oil over the top and add the spring onions.
8. Serve hot.

Preparation

Place ground beef, green onions, & garlic in a nonstick skillet and cook, stirring quickly, until beef is browned.

Stir in chicken broth, soy sauce, oils, and red pepper flakes.

Mix the cornstarch with the cold water. Add to the skillet.

Cook stirring continously, until sauce thickens.

Gently stir in the bean curd (tofu). Continue cooking over medium heat for 3 minutes.

Preparation

1. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put in port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute. Remove mixture to plate.

2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past and sugar/sweetener.

3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add dissolved cornstarch to thicken (optional). Add garlic. Stir gently into sauce.

Place ground beef, green onions, & garlic in a nonstick skillet and cook, stirring quickly, until beef is browned.

Stir in chicken broth, soy sauce, oils, and red pepper flakes.

Mix the cornstarch with the cold water. Add to the skillet.

Cook stirring continously, until sauce thickens.

Gently stir in the bean curd (tofu).

Continue cooking over medium heat for 3 minutes.