CHEF CHAN'S MA PAUL TOFU WITH MINCED PORK

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chef Chan's Ma Paul Tofu With Minced Pork image

At Wu Liang Ye in Manhattan, the Ma Paul Tofu is zippy with flavor, and yet its braised cubes melt creamily. With a little ground pork and leek for texture, the dish is simple to make, once the shopping is done, and comes together quickly. Take care not to overcook the tofu.

Provided by Jonathan Reynolds

Categories     easy, quick, main course

Time 30m

Yield 3 servings (or 2 for addicts)

Number Of Ingredients 9

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 1/4-inch-thick slices (use both white and tender green portions)
1/4 cup chili-soybean paste
1 tablespoon minced garlic
1/2 teaspoon ground toasted Sichuan peppercorns
1/2 cup chicken broth (homemade or from bouillon granules or cubes)
Cooked white rice

Steps:

  • 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 1/2-inch to 3/4-inch cubes. Cover with water and set aside.
  • 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.
  • 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.

There are no comments yet!