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Ma Po's Bean Curd
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Source: Pei Mei's Homestyle Cooking p. 104
| 4 pieces | tender bean curd, (6 cm x 6 cm) |
| 80 grams | ground pork |
| beef, alternative | |
| 3 tablespoons | oil |
| 1 tablespoon | chopped garlic |
| 1 tablespoon | chopped green onion |
| 1 tablespoon | hot red bean paste |
| 1/3 teaspoon | red chili powder |
| 2 tablespoons | light colored soy sauce |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | sugar |
| 1 cup | soup stock |
| 2 teaspoons | cornstarch |
| 1/2 teaspoon | sesame oil |
| 1 tablespoon | brown peppercorn powder |
Remove hard edges from bean curd. Cut into 1.5 cm cubes. Boil 10 seconds, drain. Stir fry pork or beef with 3 tablespoons of oil. Add garlic, hot bean sauce, red chili powder, stir frying continuously. Seaason with soy, salt, sugar. Add bean curd and soup stock. Cook 3 minutes. Thicken with cornstarch and 1/2 teaspoon sesame oil. Remove to plate. Sprinkle with pepper powder and serve.
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