Toast: Created page with "Probably one of the most well-known Sichuan dishes in the west, second to Kung Pao chicken. Essential ingredients are good tofu of either the firm or soft variety (I prefer a lit..."

2012-01-18T22:20:07Z

Created page with "Probably one of the most well-known Sichuan dishes in the west, second to Kung Pao chicken. Essential ingredients are good tofu of either the firm or soft variety (I prefer a lit..."

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Probably one of the most well-known Sichuan dishes in the west, second to Kung Pao chicken. Essential ingredients are good tofu of either the firm or soft variety (I prefer a little firm), lots of sour, tongue-numbing Sichuan peppercorns and blisteringly hot chili peppers, and dòubànjiàng, a kind of fermented bean paste seasoned heavily with chilis. It looks like this:

[[image:mapotofusjur1.jpg]]

Most recipes include a little minced pork or beef, in the manner that Chinese vegetable dishes often use minced or finely shredded meat as a seasoning more than as a main ingredient. It can be made vegetarian, in which case I recommend adding a little MSG and a little more chili bean paste.

If you're the "fuck it, bring it on" type when it comes to chilis, I recommend you actually go heavier on the Sichuan peppercorn than the chilis for this dish. Sichuan cuisine isn't about dry-angerfistfucking your tongue in the ass, figuratively speaking, and while a good heat is appreciable by any true gentleman, you should still realize that a lot of the "Sichuan heat" phenomenon is as much about marketing and restaurants trying to compete as it is about authenticity.

[[image:mapotofusjur2.jpg]]

Recipe

*Roast in a dry pan until fragrant, crush and sift out black seeds
*2-4 tbs Sichuan peppercorn

*Brown over high heat
*100-300g ground pork, beef (or even chicken or turkey)

*Add and fry
**2-4 tablespoons minced garlic
**1-3 tablespoons minced fresh ginger
**2-4 tablespoons chili bean paste
**1-2 tablespoons finely chopped hot bird's eye chilis, or more to taste

*Add a cup of chicken stock, and
**4-600g good-quality tofu in die-sized cubes
**half the ground Sichuan peppercorns
**a splash of rice wine or dry sherry, if liked
**a teaspoon of sugar

Simmer for a few minutes. Thicken with cornstarch slurry, season with salt, soy, chili bean paste and MSG. You are looking for sour, tongue-numbing savouriness with a good heat from the chilis to it.

Serve garnished with scallion greens, chopped chilis and a dusting of ground Sichuan peppercorn. If you have some good chili oil, sprinkle some of that on top.

Variations are welcome, if anybody wishes to bring them up. I think this is a pretty good recipe, and it's officially approved by the Chinese in-laws.

[[category:Chinese]][[category:Sjurygg's Recipes]][[category:Tofu]][[category:Pork]][[category:Beef]]

Ma Po Tofu, Sjurygg's Guide - Revision history

Toast: Created page with "Probably one of the most well-known Sichuan dishes in the west, second to Kung Pao chicken. Essential ingredients are good tofu of either the firm or soft variety (I prefer a lit..."