Poach the tofu in a pan of simmer water for 3 minutes. Remove
from boiling water and drain.
Heat a wok or large heavy skillet over hight heat until hot and add
oil, swirling to coat. Add pork and stir fry, breaking up lumps, until
no longer pink. Add garlic and ginger and stir fry over moderate
heat until very fragrant, about 2 minutes. Add the sales black
beans. Mash the beans with a cooking ladle until they blend in well
with the meant.
Add bean paste and continue stirring, then add the stock, soy
sauce, and bean curd. Stir cornstarch mixture and add to stir fry.
Bring to a boil, stirring gently, and cook until thickened and
glossy, about 15 seconds.
Turn off heat and sprinkle with chili oil, Szechuan chili powder, to
taste, and half scallion. Stir once or twice, then serve sprinkled
with remaining scallion.
Serving
Suggestions
Serve hot accompanied with cooked white rice.
Originally Submitted
12/7/2011
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