12 February 2009

Kind-of Ma Po Tofu

Inspired by this recipe from a few days ago and with blocks of tofu and unused spring onions (the latter one of many farmer's market lovelies neglected this past week while conferencing), I decided it was time to get a bit more serious about figuring out how to actually make tofu well. I believe I succeeded.

  • 1.5 blocks tofu, extra firm
  • 6 spring onions
  • 4 small dried peppers
  • 1 tsp sugar
  • 6 cloves garlic
  • 2 tsp chili-garlic sauce
  • splash of chili Madeira (optional, obviously)
  • soy sauce
  • high-temp oil (I used canola - use peanut, or whatever you've got, just not olive)
  • 4 tbsp. flour/2 tbsp. corn starch (which I didn't have)


  1. Chop/dice garlic and set aside
  2. Dice spring onions into 1/2" pieces and set aside
  3. Crush dried chilis with sugar and set aside
  4. Cut the tofu into 1-inch cubes and leave to steep in hot — but not boiling — water that you’ve gently salted.
  5. Heat the oil in a wok or large saute pan over medium heat.
  6. Add 2 tsp. chili garlic sauce and stir-fry for 30 seconds or so.
  7. Pour in the tofu with about half the water and cook for a minute or so.
  8. Add garlic, cook for another minute
  9. Add the sugar, chilis, madeira and soy sauce
  10. Cover and simmer for five minutes.
  11. Add the spring onions, mixing until covered and continue to simmer for another two minutes or so.
  12. Add the flour gradually so it's evenly absorbed
  13. Serve over rice, and enjoy!


Needed a little soy sauce to finish it off but then - truly excellent. Nice burn but not too much. Perfect comfort food.

1 comment:

Unknown said...

ooo... i am a tofu super fan! sigh. i want the mapo tofu soooooo badly right now. with rice.

Here I bought a sauce pack so as to skip all the seasonings! and i will try this friday after work.