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Mapo doufu
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Source: Pei Mei's Homestyle Chinese Cooking
| 4 pieces | tender bean curd, (6cm X 6cm), |
| 80g. | ground pork, (or beef) |
| 1 tsp. | chopped garlic |
| 1 tblsp | chopped green onion |
| Seasonings : | |
| 1 Tblsp. | hot red bean paste |
| 1/3 tsp. | red chili powder, |
| 2 Tblsp. | light colored soy sauce |
| 1/4 tsp. | salt |
| 1/4 tsp. | sugar |
| 1C. | soup stock |
| 2 tsp. | cornstarch, |
| 1/2 tsp. | sesame oil |
| 1 tsp. | brown peppercorn powder |
Procedures :
1. Remove the hard edge from the bean curd, cut into 1.5cm cubes. Boil for 10 seconds. Drain.
2. Stir-fry ground pork with 3T. oil. Add garlic, hot bean paste, red chili powder in, stir-fry continually. Season with soy sauce, salt and sugar. Add the bean curd and soup stock to the wok, cook for 3 minutes.
3. Thicken bean curd with cornstarch paste, sprinkle with green onion and sesame oil. Remove to a plate. Sprinkle brown peppercorn powder on top, and serve hot.
* This dish must serve while it is very spicy and hot.
* Cut the bean curd just before cook it, to keep it from loosing the water, and become hard.
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