Szechwan Spiced Bean Curd (Mapo Tofu)
| Yield: | 4 Servings |
| Categories: | Meat |
| 2 | tb | Cooking oil |
| 1 | ts | Hot oil (optional) |
| 1/4 | lb | Ground pork or beef |
| 1/3 | c | Chicken broth |
| 1 | tb | Fermented black beans; rinsed and lightly chopped (optional) |
| 2 | Cloves sliced garlic | |
| 2 | ts | Szechwan hot pepper sauce |
| 2 1/2 | tb | Dark soy sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/4 | ts | Msg |
| 3 | Pads bean curd cut into 1/2" cubes | |
| 1 | c | Peas (frozen is OK) |
| 2 | ts | Cornstarch mixed with |
| 2 | tb | Water |
| 1/8 | ts | Szechwan pepper powder |
| 1 | tb | Minced scallion |
| 2 | ts | Sesame oil |
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