Ma Po Tofu

  1. In a small bowl, combine cornstarch slurry, stock, rice wine and sugar. In another bowl, combine soy sauce, chili bean paste, garlic and ginger. Set both aside.
  2. Heat oil in a wok over high heat. Stir-fry ground pork for 2 mins, until browned. Add soy sauce mixture and bring to a boil. Add tofu and stock mixture. Simmer for 1 min, until thickened.
  3. Transfer to serving bowls and sprinkle with green onions. Serve with rice.

cornstarch, chicken stock, chinese rice, sugar, soy sauce, chili bean paste, clove garlic, ginger, peanut oil, ground pork, silken firm, green onions, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/37614 (may not work)

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