Ma po beancurd

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Preparation info

  • Feeds

    four

    • Difficulty

      Easy

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A pock-marked grandmother from Chengdu in the peppery province of Sichuan came up with this now-famous dish, a fiery Stir-fry of beancurd and pork sauce. Restaurants tend to make this a dish of pork garnished with beancurd, but I prefer to return it to its original intent: a dish of beancurd garnished with pork. Serve with plenty of rice and a spicy Shiraz.

Ingredients

Method