Ma-Po Tofu - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant. I've made a version of it for years. At the culinary schools I attended in Chengdu recently, their technique of poaching the tofu
Ingredients
- 1/4 cup chicken broth
- 2 tablespoons hot bean paste
- 2 tablespoons soy sauce
- Additive-free kosher salt to taste
- 1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
- 1 1/2 to 2 tablespoons corn, peanut, or canola oil
- 1/2 lb ground pork shoulder (preferably 75% lean)
- 1 tablespoon plus 1 teaspoon finely minced garlic
- 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 1/2 teaspoons Japanese sesame oil
- 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
- 3 tablespoons thinly sliced scallion
- Accompaniment: steamed rice
Instructions
- Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
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