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home > recipes > meat > mapo doufu
from US Marinade for Ground Pork: 1 1/2 Tbsp tapioca starch (can substitute cornstarch) 2 tablespoons soy sauce Other: 1/4 pound ground pork 1 pound regular tofu (medium firmness) 1 leek or 3 green onions 1/4 tsp salt 1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste 1 Tbsp chili bean paste, or to taste 3 Tbsp stock (chicken broth) 1 Tbsp cornstarch 2 Tbsp water 2 Tbsp light soy sauce Freshly ground Szechuan pepper 2 - 3 tablespoons oil for stir-frying, as needed 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.

Mapo Doufu


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(posted September 18, 2010)

from US

Marinade for Ground Pork:
1 1/2 Tbsp tapioca starch (can substitute
cornstarch)
2 tablespoons
soy sauce

Other:
1/4 pound ground
pork
1 pound regular
tofu (medium firmness)
1
leek or 3 green onions
1/4 tsp
salt
1 tsp Chinese salted
black
beans (fermented black beans, also called Chinese black beans), or to taste
1 Tbsp chili
bean paste, or to taste
3 Tbsp
stock (chicken broth)
1 Tbsp
cornstarch
2 Tbsp water
2 Tbsp
light soy
sauce
Freshly ground Szechuan pepper
2 - 3 tablespoons oil for stir-frying, as needed

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.



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