Monday, November 02, 2009

Ma Po Tofu

The best thing about Chinese cooking is that it can be as simple as you want it to be or as challenging as we want it to be. More often than none, I choose the simple way.

Tofu is often perceived as boring. Not so in Chinese cuisine. I love my tofu as spicy as possible and the look of ma po tofu certainly appeals to me. Served with warm rice, it is the basis for good comfort food after a hard's day of work isn't it?

Ma Po Tofu 
2 firm tofu diced
300 grams of chicken mince (pork mince will be perfect for this)
handful of dehydrated shitake mushrooms diced
1 chili diced
1 red onion diced
1 tablespoon of minced garlic
1 big bunch of spring onions sliced
1/2 cup of Spicy bean paste
1/2 cup of Shiao Xin Wine

Fry garlic, chili and onion till nice and soft. Add in chicken mince and cook-breaking it up in pieces. Add mushrooms and tofu. Add all sauces and simmer. Adding stock or water if needed. Finally add in spring onions and toss through. Serve with hot rice.


very culinary said...

SO many people I know don't like tofu, but I really enjoy it. I think the key is to let it soak up all the flavors of the dish - either beforehand by marinating or by using a firm brand and cooking it to give it a crispy shell. This sounds really good.

Little Corner of Mine said...

I love mapo tofu. Your post just reminded me I haven't cooked it for ages. Used to cook it often.

tigerfish said...

Me too, love mapo tofu. Like LCOM, I have not cooked it for a long time now...

noobcook said...

yummy! i need two bowls of rice with this dish ... can never get enough of savoury and spicy foods :D

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