Ma Po Tofu Recipe - Cooking Index
1 | Soft or regular tofu - (16 oz) - drained | |
Marinade | ||
1 tablespoon | 15ml | Oyster-flavored sauce |
1 teaspoon | 5ml | Cornstarch |
1/2 lb | 227g / 8oz | Ground turkey |
Sauce | ||
1/3 cup | 78ml | Chicken broth |
2 tablespoons | 30ml | Soy sauce |
1 1/2 teaspoons | 7.5ml | Chile garlic sauce |
1 teaspoon | 5ml | Black bean garlic sauce |
1 teaspoon | 5ml | Cornstarch |
1/2 teaspoon | 2.5ml | Ground toasted Szechuan peppercorns |
Cooking | ||
2 tablespoons | 30ml | Canola oil |
2 tablespoons | 30ml | Minced garlic |
1 | Fresh red chile pepper - minced | |
Chopped green onions - for garnish |
Combine marinade ingredients in a bowl. Add meat and mix well. Let stand for 10 minutes. Cut tofu into 1/2-inch cubes. Combine sauce ingredients in a bowl; set aside.
Place wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and red chile pepper and cook, stirring, until fragrant, about 10 seconds. Add meat mixture and stir-fry for 2 minutes.
Add tofu and sauce. Cook, stirring gently, until tofu is heated through and sauce boils and thickens. Place in serving bowls and garnish with green onions.
This recipe yields 8 servings.
Source:
Soy & The Asian Kitchen at - http://128.242.211.97/delicious-online/d_backs/apr_00/asian_soy.cfm
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