Sichuanese Ma Po Tofu
2 tablespoons oil
3 slices fresh ginger, minced
2 cloves garlic, minced
125 ml (½ cup) water
2 cakes firm tofu (500 g/1 lb), cubed
160 g (1 cup) fresh or frozen mixed vegetables, such as peas, corn, diced carrots
6 dried black Chinese mushrooms, soaked for 20 minutes and drained, caps sliced
1 teaspoon ground Sichuan pepper
½ teaspoon freshly ground black pepper
1 teaspoon cornflour mixed with 1 tablespoon water
1 spring onion, minced
1 red finger-length chili, thinly sliced
1 teaspoon sesame oil
Sauce
3 teaspoons hoisin sauce
½ teaspoon sugar
1 teaspoon soy sauce
2 teaspoons rice wine
1 Combine the Sauce ingredients in a bowl and set aside.
2 Heat the oil in a wok over high heat until smoking and add the minced ginger and garlic. stir-fry for 10 seconds.
3 Add the Sauce, stir a few times, add the water, and stir again to blend. When the Sauce comes to a boil, add the tofu, vegetables and mushrooms and stir-fry. Cover, reduce the heat to medium, and cook for 7 to 8 minutes.
4 Add the Sichuan pepper and black pepper, stirring to blend. Cover and simmer 1 more minute before adding the cornflour mixture. Stir until the Sauce thickens and bring to a boil again.
5 Remove from the heat, stir in the spring onion, chili, and sesame oil, and serve with rice.
Serves 4
reparation time: 5 mins
Cooking time: 15 mins