Ma Po Tofu

Prep time: 20 minutes to drain tofu well

Total time: 35 minutes

Utensils:

Wok, bowl, plate

Serves 2 over steamed rice for a main dish.

Ingredients:

14 oz./ 400g firm tofu

1/3 cup ground beef

1 tbsp.chopped scallion

1 tbsp.ground ginger

3 chilies, finely chopped

1 tbsp.bean sauce

1 tbsp.light soy sauce

1 tbsp.white sugar, or to taste

1 tbsp.ground peppercorn

1 tbsp.Chinese rice wine, or dry sherry

1 tbsp.cornstarch, mixed with 4 tbsps.water

2 tbsp.vegetable oil for stir-frying

Directions:

1. Drain the tofu well before use according to the tips at the end.
2. Preheat a wok over medium-high heat for at least 30 seconds, then add oil and drizzle to coat the surface until it is hot. Then saute 1 tbsp.bean sauce, scallion, ground ginger, and chilies until aromatic, about 30-60 seconds, then add ground beef and stir fry until nearly done.


P13. Put the tofu cubes back into the wok in which it was cooked, then bring them to a gentle boil .


P24. Whisk cornstarch water mixture, 1 tbsp. white sugar, 1 tbsp.Chinese rice wine, 1 tbsp.light soy sauce in a bowl, then pour over the tofu and stir to coat well.