Best Ma Po Tofu Simmered Tofu With Ground Pork Recipes

MA PO TOFU (BRAISED SPICY PORK WITH TOFU)

Steps:

• In a wok, heat vegetable oil on medium high heat for 2 minutes. Have all your ingredients ready next to your cooking area as you will need them close at hand as cooking progresses.
• Add garlic and ginger to the wok and stir-fry for about 1 minute, be careful not to burn the garlic.
• Add the ground pork to the wok and break up into large chunks. Let the pork sear and gently combine the garlic and ginger as you continue to break up the meat, abour 3-4 minutes. If desired, you may season the pork at this stage with salt and black pepper, but this is not necessary.
• For the sauce, combine the sugar, cooking wine, rice wine, sesame oil, soy sauce and chili paste. Add the sauce mixture to the wok. Gently combine and bring the wok to a simmer.
• Add green onions, tofu and 1/2 cup of chicken stock. Gently fold ingredients together, be careful not to break up the tofu (you want it to retain their cubed-shape).
• Cover wok with a lid and lower heat to low and braise pork and tofu for 10 minutes.
• Remove lid and raise heat to medium. Stir cornstarch into remaining 1/2 cup of chicken stock to make a slurry. Add the slurry to the wok and gently stir to thicken sauce, about 2 minutes. Remove the ginger now, if desired.
• Serve over white rice and enjoy!

MA PO TOFU

Steps:

• Place 1 tablespoon of the chopped ginger into a large zip-lock bag, and reserve the remainder.
• Add the remaining marinade ingredients to the bowl (1 sliced green onion, 1 tablespoons soy sauce, 1 teaspoons sesame oil, 2 tablespoons dry sherry, 2 teaspoons cornstarch), and mix well.
• Add the ground pork, mix marinade and ground pork together, and put in refrigerator to marinate for at least 30 minutes.
• Remove hard stems from Shiitake mushrooms and slice finely.
• Blanch the tofu in boiling water for 2-3 minutes, then drain.
• Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form a thick paste.
• Heat large skillet over medium-high heat.
• Add the Sesame and Olive Oil (2 tbsp sesame, 1 tbsp olive) and just as it is starting to smoke, add the garlic/ginger pasted and stir-fry, stirring continuously for approximately 30 seconds (take care not to burn the mixture).
• Next add the Black Bean Hot Sauce, Szechwan Stir Fry Sauce, Chili Oil, Shiitake mushrooms, and stir-fry for approximately 60 seconds.
• Stir meat mixture, add it to the skillet, and continue to stir-fry over high heat for two to three minutes, until it looses its pinkish color.
• Toss in the tofu and the sliced green onions and continue to fry for about 45 seconds.
• Pour in the soy sauce and water, bring to a boil, then reduce heat to moderate and cook for a couple of minutes.
• If there appears to be too much liquid in the pan contents, thicken with a little cornstarch and water.
• Serve with steamed rice.