Ma Po Tofu – 麻婆豆腐

My first official #Veguary post. The yummy, spicy, mouth numbing Sichuanese tofu favourite. This isn’t the first veggiefied Chinese dish I’ve done. Like before you can use the exact amounts of real pork mince or vegetarian substitute. You have to eat this with rice, no exceptions.

Serves 4.

Ma Po Tofu:
450 g tender tofu (not too silken)
2 tbsp vegetable oil
1 tsp Sichuan peppercorns
1/2 tsp chilli flakes
1 tsp ground garlic
1 tbsp grated ginger
100 g mince (vegetarian or pork)
2 tbsp chilli bean paste
1 tsp fermented black beans, rinsed and lightly mashed
1 tsp garlic and black bean sauce
100 ml stock (veg or chicken)
pinch of sugar
1 tsp light soy
salt to taste
white pepper to taste
2 tbsp spring onions, finely sliced
1 tbsp sesame oil
1 pinch of white sesame seeds to garnish

Cut the tofu into 2 cm cubes. Place them in a large enough frying pan and carefully add boiling water to the pan until they are covered then add a small pinch of salt. This will make the tofu more tender to the bite. Set aside while you cook the rest.

Wok on medium-high heat. Once hot, add oil. When the oil is almost smoking, add the Sichuan peppercorns, chilli flakes and ginger. Stir until fragrant. Add your mince and stir fry until browned.

Lower the heat and add the garlic, chilli bean paste, and black beans. I like to add the garlic and black bean sauce for that extra black bean punch. The oil should get lovely and red.

Add the stock and carefully drain the tofu and add to the wok. Season to taste with the sugar, soy and white pepper. Taste it before you add any extra salt, it should taste spicy and really rich. Simmer for at least 5 minutes.

You’re ready to serve up. Finish with the spring onions, a drizzle of sesame oil and sprinkle of sesame seeds.

 

Simple Cold Tofu – 冷豆腐

Cold TofuHappy Easter everyone! It’s sunny and I’ve had a pretty eventful and relaxing break. What more could you ask for? House parties, brunch, museums, coffee, catchups, drinks, potluck, cleaning, DIY, bookkeeping….*tick tick tick tickety tick*

So my excuse for the lack of posting was that I was actually in the Alps snowboarding and drinking hot wine with friends in this beautiful winter wonderland magical paradise. I’m not going to lie, it was amazing and sadly I’m already starting to forget that delicious feeling of breathing in frosty air. Prior to my week off in the snow I went to nutritionist who not only put me on a probiotic replacement therapy course, but also kindly informed me that I should avoid wheat and dairy for a month…to which I simply replied:

“But, I’m going to France!”

It was tough, but I think I did alright (a mad crazed fondue incident aside). Which brings me neatly (not really) to this popular tofu dish that I make all the time, which made not one but three appearances during my Chinese New Year shin dig. And happily for others out there who are vegetarian, wheat and dairy intolerant, you too can make and consume this dish.

Simple Cold Tofu:
A packet of silken tofu - firm or soft good
Spring onions - finely chopped
2 tbsp light soy sauce (GF if poss)
2 tsp dark soy sauce
(GF if poss)
2 tsp Sesame oil
1/2 tsp Fresh ginger - grated
1 tbsp mushroom floss
pinch chilli flakes or fresh chilli
pinch sesame seeds
1 tbsp roasted peanuts - crushed

If you have time to kill, the following will make the tofu even silkier and remove some of that out-of-a-box taste. It’s not necessary, but it’s nicer. Get it out of its packaging and place it on a small plate. Boil a pot of water with enough water to submerge your tofu. Once boiled, remove the pot from the heat and submerge the tofu and plate for 20 minutes. Drain, and set it aside to cool. You can put it over ice, or whack it in the fridge, it’s up to you.

When you’re ready to serve, slice the tofu thinly, drizzle with the soy sauces and sesame oil, get the spring onions on. Add the chilli, grated ginger, sesame seeds, peanuts and mushroom floss*…

*Okay, I probably need an aside is needed for this little addition. This is the vegetarian version of ingredient that for health/religious reasons my mum no longer really eats so I get gifted the veggie version whenever I go back to Hong Kong. But for those of you relatively au fait with Chinese or Thai snack foods, the following statement is irrefutable: Pork floss is delicious.

If you have never heard of pork floss, it is *exactly* as it says on the tin. It’s seasoned pork that’s spun into a savoury meaty candy floss. I don’t know how they do it, but it’s that kind of black food magic which makes the world go round. Go try some. Preferably on those moorish spicy rice crackers…who do I know in Thailand at the moment to get me some?…who…do…I…

…hang on. Sorry I got side tracked. Basically, you get it. This tofu dish is supremely adaptable. If you’ve got your three main flavours of soy, sesame oil and spring onions, you can add essentially anything you want. Be it crushed garlic, a splash of black chinese vinegar, a raw quail egg, natto, grated yam, umeboshi, grated carrot, a thousand year old egg, coriander. Maybe not everything I’ve listed at once. Experiment and make some: it’s simple.

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