A spicy authentic Chinese classic. Savory brown sauce with sweet tofu and a mouth numbing spicy finish. This dish uses a unique type of chile that not only is spicy, but is also known for causing numbness. If you love spicy, this dish is for you! Tasting Guidelines: Taste is savory and very spicy. Weight is light. Texture is soft. Best categorized as authentic Chinese.
Ma Po Tofu Recipe
- 2 plates for pressing tofu
- Rice cooker
- Cutting board
- Chef's knife
- Large saute pan (high sided)
- cooking utensil
- 1 package soft tofu cut into small cubes
- 1 lb. Portabella mushrooms sliced
- 4 carrots diced small
- 1 c. frozen green peas
- 1 medium yellow onion chopped small
- ¼ c. water
- 1 tbsp. cornstarch
- 2 tbsp. canola oil
- 2 tbsp. garlic minced
- 1 tbsp. dark soy sauce
- 2 tbsp. light soy sauce
- 1/2 tsp. Chinese red pepper
- 1/2 tsp. cayenne pepper
- 1/2 tsp. red pepper flakes
- 2 tbsp. rice wine vinegar
- 2 tbsp. sugar granulated
- Remove tofu from packaging and place on a plate. Place another plate lightly on top of the tofu to force excess water to drain from the tofu.
- Heat a large sauté pan over medium heat. Add canola oil and allow to heat for 30 seconds. Add garlic, mushrooms, carrots, frozen peas, and yellow onion. Stir fry until onions are translucent.
- Take all flavor balancers and mix in a measuring cup. Whisk in cornstarch and water. Add this mixture to sauté pan when onions are translucent. Allow sauce to come to a light boil and thicken. When sauce is sufficiently thick, cut tofu into ½ inch by ½ inch cubes and gently stir into sauté pan. Lightly toss sauce over tofu and allow to come to heat. About 5 minutes. After tofu is hot, dish is ready to serve.
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