1 oz. bean curd
1 tbsp. cooking oil
2 tomatoes cubed
1/2 cup broth
1 tbsp. peas
2 tbsp. cornstarch mixed with water
Salt and sugar to taste
1. Cut the bean curd into 1.5 cm. cubes. Soak it in boiling water for five minutes, then drain off the water.
2. Heat the oil and stir-fry the tomato cubes over a high flame for about one minute. Add broth, peas, salt, sugar and bean curd. Cook for 3 minutes, then add the cornstarch mixture and stir. Bring to a boil and serve.
It is said that during the reign of Emperor Tong-zhi (1862-1874) of the Qing Dynasty, a pockmarked lady, Chen, who owned a bean curd shop in Sichuan Province, produced this unique hot dish with the local cooking technique. Later, people named her creation “Mapo Doufu”, meaning “pockmarked lady bean curd.” Now, this dish is well-known throughout China and Southeast Asian countries.
1 lb. bean curd
1/2 cup cooking oil
2 oz. minced pork
1 tsp. chili powder
2 tbsp. hot broad-bean sauce 1 tsp. minced ginger
1 tsp. sherry
2 tbsp. soy sauce
1 cup broth
3 tbsp. cornstarch mixed with water
2 oz. minced scallion 1 tbsp. chili oil
1 tsp. Sichuan pepper powder Salt to taste
1. Cut the bean curd into 1 cm. cubes and parboil.
2. Heat the cooking oil over a high flame until it smokes. Brown the pork. Add the chili powder, broad-bean sauce and minced ginger. Cook until the red oil comes out. Add sherry, soy sauce, bean curd, salt and broth. Lower the heat and simmer for about 10 minutes. Add the cornstarch and stir. Transfer onto a plate and sprinkle with scallions and chili oil. Top with Sichuan pepper powder.