Ma Po Doufu (Tofu)

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I tried this dish, Ma Po Doufu (Tofu) a few time in the Szechuan Restaurants around the world, like in Singapore, Malaysia, Hong Kong, Canada, England and Milford, Connecticut, USA. I had cooked this many times but did not documented before I started my blog. A couple of days ago, I decided to cook this dish and it turned out well and it took me an hour to write out the recipe and now I could share with all my friends around the world and here at home. I think this is one of the easiest dishes to prep and cook. It is so easy to appreciate and also a comfort food of all time. Ma Po Doufu is always one of the most traditional dishes in the Szechuan cuisine. The texture of the dish is so delicate because of the thick sauce and silken texture of the tofu.

2 blocks (about 24oz) Japanese Brand Firm Tofu, drained
3 tablespoons canola/vegetable/corn oil
1½ teaspoon hot chili oil
¾ tablespoon light soy sauce
¾ tablespoon dark soy sauce
½ each green and red bell pepper, seeded and diced
½ thumb-sized fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
¾ cup No MSG chicken broth/vegetable broth
1 tablespoon sesame oil
Pinch of white pepper
1 cup No MSG chicken broth/vegetable broth
1½ tablespoon cornstarch

Gently press the drained firm tofu between kitchen paper towels; cut the firm tofu into one inch cubes and lightly sprinkle some salt and ground white pepper. Set aside.
Meanwhile, put the cornstarch into a small bowl and add the chicken broth/vegetable broth; stir the mixture with a wire whisk/fork/spoon and stir until well mix. Set aside for later use.
Heat a wok or frying pan with canola/vegetable/corn oil and hot chili oil over medium high heat. Add in the chopped garlic and ginger and stir fry until fragrant or lightly golden brown. Add in the green and red diced bell peppers. Toss until half cooked.  Add the chicken broth/vegetable broth, dark and light soy sauce; bring to a boil. Add the tofu cubes into the chicken/vegetable broth mixture and very gently combine well. Add the glaze to the tofu mixture and gently stir until the sauce thickened. Taste and add more salt if required. 
Dish into a deep dish and sprinkle with sesame oil. 
Serve with Steamed Jasmine Rice. 
This entry was posted in Chindian Recipes, Chinese Recipes, S.E. Asian Vegan Delights. Bookmark the permalink.

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