Ma-Po’s Bean Curd

Name: Ma-Po’s Bean Curd (Ma p’o tou fu)
Cuisine: Chinese
Ingredients: 2 teaspoon cold water (make paste); 1 cup soup stock; 1 teaspoon sesame oil; 3 cups oil; 1 teaspoon garlic minced; 4 oz. ground pork (or beef); 4 oz. ground pork (or beef); 8 cubes bean curd (2” x 2”); 2 tablespoons soy sauce; 1 teaspoon brown peppercorn powder; 1 tablespoon hot bean paste (la dou ban jiang); 1 tablespoon green onion minced; 2 teaspoon cold water (make paste); 2 teaspoon cornstarch (make paste); 2 teaspoon cornstarch (make paste); 1 teaspoon salt

Ma p’o tou fu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

8 cubes bean curd (2” x 2”)
4 oz. ground pork (or beef)

Asia
Taiwan
Kweichow
Hupeh
Sichuan
Dinner
Hunan
Western China

Method

Cut the bean curd into ½ inch cubes and deep fry in hot oil for about ½ minute, (or boil in water).
Remove all oil except 3 tablespoons. Reheat and fry the ground pork well, then add garlic, hot bean paste, soy sauce, salt, soup stock and bean curd. Boil for 3 minutes.
Thicken with cornstarch paste, then sprinkle with chopped green onion and sesame oi