Szechuan Style Hot and Spicy Beancurd (Ma Po Tofu)


Szechuan Style Hot & Spicy Beancurd (Ma Po Tofu)


•Firm Beancurd 200g
•Mince pork or beef 200g
•1 tbsp Chilli bean paste
•1 egg (beaten)
•1/2 onion (finely chopped)
•Frozen peas 50g
•2 cloves of garlic (finely chopped)
•1 fresh chilli (seeded and chopped)


1.Cut tofu in small cubes, fully drain water.
2.Heat ˝ pint of cooking oil until hot.
3.Carefully put tofu in oil to deep-fry for approx 3                             minutes until golden brown. Drain oil.
4.Heat 1 ˝ tbsp of cooking oil to medium heat.
5.Add mince beef or pork and fry for 1 minute.
6.Add onion, chilli, garlic and 1 tbsp of Shaoshing wine.
7.Add 200ml of water, 1 tsp of salt, 2 tsp of sugar and one tbsp of chilli bean paste.
8.Mix 2 tsp of corn flour (mixed with water) to thicken the sauce.
9.Add beaten egg and peas.
10.Add tofu and mix well.
11.Add a few drops of sesame oil and dark soy sauce.
                      Ready to serve