Bean Curd Szechuan Style (Ma Po Dofu) Recipe
The "Szechuan style," well-known for its strong and spicy flavors, originated in the Chinese province of Sichuan (Szechuan). Bean curd Szechuan style is created with fermented broad bean paste (doubanjiang), garlic, ginger, Sichuan peppercorns, and frequently ground beef or pork.
Ingredients
- 1⁄2 - 3⁄4 lb Bean curd
- 1/4 pound Boneless, lean pork (ground or finely chopped)
For Marination:
- 1 teaspoon Soy sauce
- 1 teaspoon Dry sherry
- 1 teaspoon Sweet bean paste or (1 teaspoon hoisin sauce)
For Frying:
- 3 tablespoons Vegetable oil or (3 tablespoons salad oil)
For Sauce:
- 1 teaspoon Gingerroot, minced
- 2 teaspoons Szechuan hot bean sauce
- 2 teaspoons Garlic, minced (about 2-3 cloves)
- 3/4 cup Water
- 2 tablespoons Soy sauce
- 2 Green onions, whole, thinly sliced
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1⁄2 teaspoons Szechuan peppercorns (huajiao), roasted and crumbled (optional)
Instructions
- Slice the bean curd. Chop into 5-inch cubes; transfer to a strainer and allow it to drain for about fifteen minutes.
- At the same time, mix the marinade in a small bowl. Add a tablespoon of soy sauce, sherry, and hoisin or sweet bean sauce; add meat and coat with it.
- Add one tablespoon of oil and let it marinate for fifteen minutes.
- Over high heat, warm a broad frying pan.
- Add the remaining vegetable-based oil to the heated pan.
- Put the garlic and ginger when the oil starts to heat.
- After stirring, add the meat and stir-fry for about two minutes, or until the meat is no pinker.
- At this stage, add the spicy bean sauce.
- Pour in the water, two tablespoons of soy sauce, and the strained bean curd.
- Add the green onion after three minutes of simmering.
- Re-mix cornstarch and water with a fork. Return to pan, stir continuously, and boil until sauce bubbles and thickens.
- Garnish with the crushed Szechuan peppercorns.
- Serve on heaped portions of sizzling white rice.