Ma-Po Tofu (麻婆豆腐) Sichuan Peppercorn spicy sauce tofu, another rice killer

I love the scent of Sichuan peppercorn in stir fries. However, the restaurants normally use the whole peppercorns which irritate and numb your tongue when you bit one accidently. Some restaurants would strain the Sichuan peppercorns and just leave the oil after frying them, but with this way you lose lots of flavor.

I found a way to solve this conflict. A pepper grinder!!!

I use freshly cracked Sichuan peppers in this dish which actually enhance the flavor without risking accidentally chew one. The pungent, spicy sauce matches great with rice.

Servings: 3-4      Total Time: 40 mins       Difficulty: easy

Ingredients:

  • Silky tofu 1 pack
  • Ground pork 1 cup
  • 8 cloves of garlic finely minced
  • Minced ginger 1 tbsp
  • 1 fresh red chilli minced
  • Dried chilli flakes 1 tbsp
  • Freshly cracked Sichuan peppercorns 1 tbsp
  • Red pepper powder 1 tbsp
  • Rice wine 2 tbsp
  • Black bean sauce 2 tbsp
  • Laoganma chilli oil 2 tbsp
  • Sugar 1 tbsp
  • Oyster sauce 2 tbsp
  • Soy sauce 3 tbsp
  • Cornstarch 1 tbsp mix with water
  • 1 to 2 chopped scallion and cilantro leaves for garnish

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Directions:

  • Heat up a saucepan in high heat. Stir fry freshly cracked Sichuan pepper, red pepper powder, dried chilli flakes, garlic, ginger, and fresh chilli until aromatic.

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  • Stir in ground pork until it is loose and cooked. Drizzle rice wine, stir in the chilli oil black bean sauce, oyster sauce, soy sauce, and sugar.

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  • Finally, place in the tofu and gently stir once and a while. Pour in the cornstarch-water mixture to make the sauce thicker.

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  • Sprinkle some chopped scallions or cilantro on top, then ready to serve.

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 麻婆豆腐

各種辛香料、辣椒和花椒爆香的香氣配上鹹香下飯的醬汁和滑嫩入味的豆腐超級好吃的!!

外面餐廳大多用整粒的花椒炒香,或是只用花椒油,但若只用花椒油香氣會稍稍不足,用整粒的花椒不小心咬到又破壞口感。用一個胡椒罐把花椒粒裝進胡椒罐裡用現磨的花椒粉就可以解決問題囉!! 而且用現磨的花椒粉香味更可以出來,也不會因為擔心不小心咬到花椒粒吃得心驚膽顫。

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材料:

  • 嫩豆腐 1 盒
  • 豬絞肉 約 1 杯
  • 8 粒大蒜,切末
  • 薑末 1 大匙
  • 1 根新鮮紅辣椒末
  • 乾辣椒碎片 1 大匙
  • 現磨花椒粉 1 大匙
  • 紅辣椒粉 1 大匙
  • 米酒 2 大匙
  • 辣豆瓣醬 2 大匙
  • 老干媽油辣椒 2 大匙
  • 糖 1 大匙
  • 蠔油 2 大匙
  • 醬油 3 大匙
  • 玉米粉或太白粉 1 大匙  與少許水拌勻
  • 蔥花或香菜末少許

做法:

  • 熱油鍋,爆香花椒末、辣椒粉、乾辣椒,再加入蒜末、薑末與新鮮辣椒爆香
  • 加入絞肉炒散,灑上米酒,加入辣豆瓣醬、蠔油、醬油、糖、辣椒油等醬料拌勻
  • 放入豆腐塊,輕輕拌炒均勻後,加入玉米粉水,時不時稍微攪拌 (不需要一直攪拌怕豆腐碎掉)
  • 等湯汁稍微收乾變濃稠,拌入蔥花或灑上一些香菜末,就可以上菜囉!!
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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

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