Sze Chuan Ma Po Tofu - 四川麻婆豆腐

This is my second time cooking this. My brothers prefer my cooking over my mom, so whenever I go back to my parents', I will be the cook for the day. hahaa...it pissed my mom sometimes. Oops. 

Anyway my 麻婆豆腐 recipe is here to share:

四川麻婆豆腐 

Ingredients

2 box of chinese tofu

200g minced pork

2 tsp szechuan peppercones, ground *

5 dried dry chilies, coarsely chopped

3-4 garlic cloves, finely chopped

2 slices of a inch ginger, finely chopped

1 tsp fermented black beans, mashed

1 tbsp chili bean paste

Corn flour mixture - 2 tsp corn starch with 2 tbsp room temp water, set aside

1 stalk spring onions, chopped

* For a more fragrant peppercorns, toast them in a oven before grounding. Sieve the ground peppercorns before adding them into the wok. 

Seasonings

1 tsp soy sauce

1 tsp sugar

A pinch of salt, or to taste

Marinate for pork

1/2 tsp salt

1/2 tsp ground white pepper

2 tsp hua tiao wine

1/2 tsp corn flour

1/2 tsp cooking oil

Preparation

1. Marinate minced pork and set aside for 15 minutes. 
2. Cut tofu to your desired size. Bring water and a tsp salt to a boil, add in the diced tofu.
3. Once the water boils again, simmer over low heat. Drain tofu.
4. Over medium flame, heat oil in wok. Toss in the finely chopped garlic and ginger, fry a few minutes. 
5. Add in the mashed fermented black beans, dried chilies and chili bean paste. Saute till fragrant.
6. Toss in the marinated pork; mash any big meat lumps while stir frying. When the pork is semi-cooked, gently add in the drained tofu. 
7. Lower the flame and carefully stir the tofu into the sauce.
8. Add in the ground szechuan peppercorns and seasonings. Gently mix them well.
9. Thicken with the corn flour mixutre. 
10. Add in half a handful of chopped spring onion and stir. 
11. Dish up and garnish with the remaining chopped spring onion. 

Note: 

1. Add more dried chilies and chili padi if you like it spicy.