Name: Ma Po Doufu (Grandma Chen’s Bean Curd)
Yield: Serves 4 as Part of a Chinese Meal, or 2 as a Single Dish.
Cuisine: China
Ingredients: 2 tablespoons peanut oil; ½ teaspoon salt; 225 g/8 oz minced beef; 1 tablespoon Sichuan peppercorns, roasted and finely ground; 2 teaspoons cornflour mixed with 1 tablespoon water; 2 tablespoons whole yellow bean sauce; 2 tablespoons dark soy sauce; 2 tablespoons coarsely chopped garlic; 450 g/1 lb fresh soft bean curd; 350 ml/12 fl oz chicken stock; 2 teaspoons ground red chilli powder

Preparation info

Serves
4
as Part of a Chinese Meal, or 2 as a Single Dish.

Difficulty
Easy

Appears in

The Taste of China

By Ken Hom

Published 1990

About

Foodlore credits Grandma Chen as the creator of many traditional dishes in Sichuan. They show a genius for blending spicy, peppery, hot, tender, fresh, and fragrant ingredients so they can be tasted individually and as an ensemble in a kind of food fugue. Take this recipe for instance. Its essence lies in its seasonings and condiments, their quality, and the care taken in cooking them with the bean curd and beef. This achieves tenderness and contrasting spiciness, while adding garlic at

Ingredients

Method

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