Ma Po Tofu Braised Spicy Pork With Tofu Recipes

Steps:

• Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
• Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
• Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

Steps:

• Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
• Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
• Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
• Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

Steps:

• Cut tofu into 4 slices. Place tofu between 2 paper towels. Let stand until paper towels have absorbed much of the liquid, about 10 minutes. Drain and cut into 1/2-inch cubes.
• Whisk chicken broth, chile-garlic sauce, soy sauce, cornstarch, and black bean sauce together in a bowl.
• Heat a wok or nonstick skillet over medium heat. Add pork; cook and stir until browned and crumbly, 5 to 7 minutes. Add garlic and ginger; cook, stirring constantly, until softened, about 2 minutes. Stir in the broth mixture; bring to a boil. Reduce heat to low; simmer sauce until thickened, about 2 minutes.
• Toss cubed tofu into the sauce; simmer until heated through, about 2 minutes. Remove from heat; stir in green onions. Spoon ma po tofu over hot rice. Season with black pepper.

Steps:

• Start your rice cooker.
• Dice the pork into tiny cubes, stir in a splash of soy sauce, and set aside.
• Cut the silken tofu into 1/2 inch cubes and set aside. Be gentle with your tofu, the soft kind is delicate and comes apart easily.
• Combine the chicken broth, soy sauce, sherry, sugar, and salt, and set aside.
• Heat up the vegetable oil in a wok, deep skillet, or dutch oven.
• when the oil is very hot, add the chili sauce and garlic. Stir for 30 seconds, just enough to wake up the flavors, but not enough to burn the garlic.
• add the diced pork and stir, cooking for another minute or so. (It will cook more later).
• Add the tofu and pour in the sauce. Stir once gently, being careful not to break up the tofu.
• Bring the sauce up to a boil and braise uncovered for 5 minutes or so. (How long you want to braise it depends on how saucy you want it to be--the longer it boils, the more the liquid will reduce.).
• Dice the green onion, white and green parts together.
• After 5+ minutes, the tofu will take on a nice reddish brown color from the sauce. At this point, mix cornstarch and water to make about a tablespoon of goopy paste, and stir into the boiling sauce. Throw about 4 handfuls of baby spinach onto the top and cover, cooking for another 2 or 3 minutes.
• When your spinach is wilted and the sauce is "clingy", gently stir in the green onion and 1/2 tsp of sesame oil.
• Serve on top of lots of steamed white rice.

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.