Wednesday, December 10, 2008

Ma Pa Tofu

Ma Pa Tofu is a traditional Chinese dish made with ground pork, tofu and chili sauce. I first learned to make it at a Chinese cooking class at Uwajimaya. I have since improved the recipe by taking notes from my mother-in-law. It is spicy and very flavorful, and one of my husband's most favorite dinners.
I use Lee Kum Kee brand for the three sauces (black bean, chili, and hoisin).
Ma Pa Tofu

1/2 - 3/4lb pork
1 package tofu, cubed
2 T ginger, minced

2 T garlic, minced
½ cup green onion
¼ cup cilantro
½ - ¾ small can water chestnuts, finely chopped
Shitake mushrooms, sliced
2 cups chicken stock
1 t (heaping) corn starch
2 T black bean sauce (black bean garlic is ok)
3 T chili sauce (chili garlic is ok)
2 T hoisin sauce
Salt & pepper
¼-½ t red chili flakes

Cook pork, garlic, 90% of the ginger, and half of the green onion and cilantro on high heat. Season with salt (just a touch since the sauces have a ton of sodium), pepper and red chili flakes while cooking. Combine chicken stock and corn starch in a glass (stir well or whisk to break down the corn starch). Then add black bean sauce, chili sauce and hoisin. When pork is almost cooked through, add sauce mixture to pan. Mix thoroughly. Add tofu, water chestnuts, mushrooms, final bit of ginger, green onion and cilantro. Mix well and simmer for 10 minutes. Serve over white rice.

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