Sunday, 8 June 2008


Today we had Ma Po Tofu for dinner with stir fried choy sum. My version of this dish is slightly hotter than the versions you get from Chinese restaurants. To make it milder, just omit the dried chillies and lessen the hot bean paste. Here’s my take on the dish.

500g minced pork or chicken
6 large silken tofu – cut into 2 cm cubes and placed in a colander to drain
6 dried shitake mushrooms – soaked in water to soften, drained and sliced thinly
3-4 spring onions – sliced thinly
4 cloves garlic – chopped fine
6-8 dried chillies – torn into two (I left the seeds intact) - optional
1 cup chicken stock* (I diluted 1 heaped tsp Knorr chicken stock in 1 cup hot water)
2-3 tbsp chinese dark soy sauce*
2 tbsp chinese light soy sauce*
2 tsp corn flour diluted in 2 tbsp water
4 tbsp hot bean sauce (I use Yeo’s Brand)
Few drops sesame oil
2 tbsp veg oil

Mix * in bowl and set aside.

Heat oil in wok under medium flame and fry garlic and dried chillies if using. When chillies have turned brown, add in the mushrooms and fry for about 30 secs.

Add in the mince, raise the heat to high and stir fry for about 3 to 4 mins. Ensure that you separate the mince evenly. You don’t want to have clusters of meat.

Add in the bean paste and fry for about 1 min, coating the mince evenly. Add in the stock mixture and cook for about 2 to 3 mins. Add in corn flour.

Stir and add tofu, cook for about 1 to 2 min, to ensure that the tofu is heated through. Be careful as not to break the tofu while stirring. Add spring onions and sesame oil. Remove from heat and serve with rice.

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