Chef Chan's Ma Paul Tofu With Minced Pork
Published November 4, 2000
- Total Time
- 30 minutes
- Rating
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Ingredients
1 container (about 15 ounces drained) soft tofu
4 ounces pork, ground fine
1 tablespoon peanut or other favorite cooking oil
1 large leek, trimmed, quartered lengthwise and cut crosswise into ¼-inch-thick slices (use both white and tender green portions)
¼ cup chili-soybean paste
1 tablespoon minced garlic
½ teaspoon ground toasted Sichuan peppercorns
½ cup chicken broth (homemade or from bouillon granules or cubes)
Cooked white rice
Preparation
- Step 1
Drain tofu and place on a cutting board. Slice horizontally into thirds. Return stack of slices to tofu container and cut into the tofu crosswise and lengthwise to make ½-inch to ¾-inch cubes. Cover with water and set aside.
- Step 2
In a skillet or wok over medium-high heat, stir-fry pork until no longer pink, about 1 minute. Add the oil, and when hot, add the leek, chili-soybean paste, garlic and peppercorns. Stir-fry for 1 minute.
- Step 3
Add the chicken broth and bring to a boil. Pour the water off the tofu, and add the tofu to the skillet, shaking the pan so the tofu settles into the broth. Simmer until very tender, about 5 minutes. Serve with or over rice but never under it.
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