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Ma po tofu recipe

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Created by Suzanne Gibbs

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Photography: Tanya Zouev

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Lunch, Main

Ma po tofu

Ingredients

2 teaspoons cornflour
1/2 cup (125 ml) chicken stock
1 tablespoon chinese rice wine
1 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon chilli bean sauce
1 large garlic clove, finely chopped
1 tablespoon grated fresh ginger
2 tablespoons peanut oil
300g pork or beef mince
600g silken firm tofu, well drained, cut into 16 cubes
3 green onions (shallots), thinly sliced on the diagonal
steamed rice, to serve

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Preparation

1. In a small bowl mix cornflour with a tablespoon of water to form a paste. Stir in chicken stock, rice wine and sugar. In another small bowl combine soy and chilli bean sauces with garlic and ginger. Set both aside.

2. Heat oil in a wok on high. Stir-fry pork for 2 minutes, until browned. Add soy sauce mixture and bring to boil. Add tofu cubes and gently stir in stock mixture. Simmer for 1 minute, scatter with green onion and serve with steamed rice.

If you enjoyed this Ma po tofu recipe then browse more Modern Australian recipes, Modern Asian recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes and our most popular hainanese chicken rice recipe.

Modern Asian Restaurants

Displaying 10 of 376 Modern Asian Restaurants.

	Restaurant	Book Online	Suburb
1.	Harry's Singapore Chilli Crab		Sydney
2.	The Chairman and Yip		City
3.	Timmy's Kitchen		Manuka
4.	Taste of Asia		North Hobart
5.	Viet Hoa		Perth
6.	Petaluma's Bridgewater Mill		Bridgewater
7.	House of Chow		Adelaide
8.	Imperial Peking		St Peters
9.	Indochina Thai Restaurant		Unley
10.	Phuket		Glenelg

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