How to Make Favorite Ma Po Tofu

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The ingredients needed to make Ma Po Tofu:

1. Take 200 grams Minced Pork
2. Get 2 pack Silken Tofu
3. Take 10 grams Ginger
4. Get 1 piece Garlic
5. Get 1/2 pieces Leek (Naganegi)
6. Take As needed Spring Onion
7. Prepare 2 tbsp Salad Oil (cooking Oil)
8. Get <Ma Po Sauce>
9. Take 2 tsp Chili Bean Sauce (If your kids do not like spicy one, use 1tsp Chili Bean Sauce)
10. Get 2 tsp Hoisin Sauce
11. Make ready 2 tsp Soy Sauce
12. Take 1 tsp Oyster Sauce
13. Take 1 tsp Sugar
14. Make ready 1 tbsp Sake (Rice cooking wine)
15. Make ready 2 tsp Chinese Soup Stock
16. Prepare 100 ml Water
17. Take <dissolved potato starch>
18. Take 2 tsp Potato Starch
19. Take 2 tsp Water

Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Personally I like to cook this dish at home from time to time especially in cool seasons such as winter and fall. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region–the Sichuan Peppercorn–gives dishes a unique "numbing" effect.

Instructions to make Ma Po Tofu:

1. Combine the Ma Po Sauce ingredients in a bowl. Mix Potato starch and water to make dissolved potato starch in another bowl.
2. Mince Leek, ginger and garlic.
3. Cut the Tofu into 2cm square. Boil it for 2 minutes with hot water and drain with hot water.
4. Heat Salad Oil in a frying pan and add garlic, ginger and cook until tender over low heat. Add Leek and Minced Pork and fry until browned, add Ma Po Sauce into the pan.
5. Put Tofu in the pan and mix gently so as not to destroy Tofu.
6. Add dissolved potato starch. After that,put it in a plate.
7. Hoisin Sauce SG$3.70/240g at FairPrice
8. Chili Bean Sause SG$3.70/226g at FairPrice

Personally I like to cook this dish at home from time to time especially in cool seasons such as winter and fall. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region–the Sichuan Peppercorn–gives dishes a unique "numbing" effect. Since pockmark is pronounced as Ma and Po mean old lady is Chinese, the customers named the tofu dish after her nickname as Mapo tofu. In the era of the late Qing dynasty, most of her customers were laborers of low income and preferred to bring their tofu and ask Mrs. Chen's tofu was spectacular because it was.

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