Spicy tofu and pork soup (Ma-Po tofu dish from Taiwan)

Serves 6-8

Recipe provided by Professor Meei-Shyuan Lee
School of Public Health, National Defense Medical Centre, Taipei, Taiwan, ROC

Ingredients

1. (Silk) tofu, 2 cases. Cut to 1-cm squared cubes.

2. minced pork (or beef) 100gm (omit this ingredient can make a pure vegetarian dish)

3. chopped garlic 2 tsp (1-2 cloves)

4. chopped ginger 1 tsp

5. chopped spring onion 2 tablespoons

6. chili sauce (e.g LEE KUM KEE or other brand name product) 2 tablespoons (1 tablespoon if you don’t like spicy food.)

7. soy sauce 1 Tablespoon

8. chicken stock or water 1 litre

9. Cornflour (or tapioca starch) 2 teaspoons and dissolve in a little water to form a paste

10. brown peppercorn powder 1/2 teaspoon or use black pepper as a substitute

11. chile oil may be added to make it hotter.

12. peanut oil 1 Tablespoon

13. sesame oil 1-2 teaspoons

Method

1. Using a clean wok, heat it to hot. Heat cooking oil and stir chopped garlic and ginger till light golden. Add minced pork, and stir-fry thoroughly 1-2 mins or color turn white. Add chili sauce, stir 30 secs, then add soy sauce and chicken stock. Bring to boil.

2. Add diced tofu. Cook through, at least 3 mins. Thicken with cornflour.

3. Sprinkle with chopped spring onion and sesame oil. Place on a deep plate or bowl and sprinkle with brown peppercorn powder on the top and ready to serve. Serve with rice or noodles.

4.