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Xiangxia Ma po dou fu (麻婆豆腐) is
a well-known Guizhou dish that is named after a restaurant owner's wife
during the Qing Dynasty. It is a very popular dish in Guizhou, but it's
also very popular in Sichuan and Yunnan as well. This recipe
traditionally uses beef, but we exclusively used lean ground pork for this recipe.
Xiang Xia Ma Po Dou Fu (乡下麻婆豆腐）
serves 2-3
1 firm block of tofu, drained and cubed
6 cloves of garlic, minced
1 inch of ginger, peeled and minced
1-2 T of chili oil (Xiang Xia Mei (乡下妹) chili oil with peanuts)
1-2 t of Xiang Xia Mei chili bean paste.
2 t of oil
4-6 oz of lean ground pork
2 t of light soy sauce (Pearl River Bridge Soy Sauce)
1/2-1 c of chicken stock
2 scallions, both the green and white parts, chopped
2 t of cornstarch with a 1/8 c of water, mixed well in bowl
If you're daring:
1/2 t of ground Sichuan peppercorns
2 t of ground chiles
1 t of chili oil
1. In a heated wok, add 1 t of oil and cook the pork until it's
cooked 3/4 of the way. Put aside.
2.
Add the other teaspoon of oil and stir the garlic and ginger til it's
fragrant. Add the chili oil and chili bean paste along with the pork
and stir until it's well mixed.
3. Now, add the tofu and stir gently
so the bean curd won't break up. Add the soy sauce and broth, stir
again and let it cook until it's starting to bubble.
4. In two or
three stages, slowly add the cornstarch mixture and mix well until the
sauce has thickened. Add the scallions, mix gently one more time. Eat
this dish with a nice steaming bowl of jasmine rice.
Note: If
using the extra spicy ingredients, sprinkle them on top of the dish and
mix well. You can choose to use all of them or just one of them if
you'd like.
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Xiang Xia cold Rice Noodle (乡下凉粉）
Serving 2-3 person?
2 T Xiangxiamei Huaxi Hot and Spice Sauce
1 T Pearl River Bridge Soy Sauce
1/2 T Shanxi Lao Chen Chu. Vinegar. （Water Tower 水塔牌）
1 Drop Sesame Oil.
2 scallions, both the green and white parts, chopped
1 Cilantro，chopped
1 LB Super King Rice Noodle
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