Ma-po tofu

I made Ma-po tofu today. It tasted good. The recipe is as follows.

1 curd Tofu
70g pork minced
1 1/2 Eshalot ※1
1 peace Ginger
2 globes Garlic
1 tbsp Japanese sake
1 tbsp Hoisin sauce, "海鮮醤" ※2
1 tsp Japanese red miso, "red soy bean paste", "赤味噌"
1 tbsp Soy sauce
1 tsp chicken soup ※3
1/4 tsp chili sauce, "豆板辣醤" ※4
2 tsp chili sauce, "香辣醤" ※5
1 tbsp potato starch

1 Cut the tofu into cubes, and put them for 1 hour to drain the water.
2 Finely chop the echallot, ginger and garlic.
3 Mix all of the sauce including sake and soup, except potato starch.
4 Stir fry miced pork until golden.
5 Put 2, chopped vegetables, into 4, and stir fry.
6 Put 3, the mixed sauce, into 5, and stir fry.
7 Put the tofu into 6, and mix gentlycook about 1 min.
8 Put the potato starch and 1 tbsp water into 7, and mix gently.

※1 Eschalot is what you can get as eschalot bunch coloured green and white. It doesn't looks like small onions.
※2 You can substitute Japanese red miso or "Tem-men djan, 甜麺醤" for Hoi-sin sauce. In that case, put 1 tbsp caster sugar as well.
※3 I use chicken soup stock and hot water.
※4 If I compare that in Japan, in Australia the chili sauce, "豆板辣醤" is hotter.
Then I used just some, 1/4 tsp of it. In Japan You can use it more.
※5 It's not so hot, but a little hot and delicious sauce. If you can't find it, you can neglect it, but I really recommen to use it!
by sara924 | 2005-05-08 00:31 | Dishes
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