Chef Chan's Ma Paul Tofu With Minced Pork

Recipe from Wu Liang Ye Restaurant

Adapted by Jonathan Reynolds

Total Time
30 minutes
Rating
4(27)
Notes
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At Wu Liang Ye in Manhattan, the Ma Paul Tofu is zippy with flavor, and yet its braised cubes melt creamily. With a little ground pork and leek for texture, the dish is simple to make, once the shopping is done, and comes together quickly. Take care not to overcook the tofu. —Jonathan Reynolds

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Ingredients

Yield:3 servings (or 2 for addicts)
  • 1container (about 15 ounces drained) soft tofu
  • 4ounces pork, ground fine
  • 1tablespoon peanut or other favorite cooking oil
  • 1large leek, trimmed, quartered lengthwise and cut crosswise into ¼-inch-thick slices (use both white and tender green portions)
  • ¼cup chili-soybean paste
  • 1tablespoon minced garlic
  • ½teaspoon ground toasted Sichuan peppercorns
  • ½cup chicken broth (homemade or from bouillon granules or cubes)
  • Cooked white rice
Ingredient Substitution Guide

Preparation

  1. Step 1

    Drain tofu and place on a cutting board. Slice horizontally into thirds. Return stack of slices to tofu container and cut into the tofu crosswise and lengthwise to make ½-inch to ¾-inch cubes. Cover with water and set aside.

  2. Step 2

    In a skillet or wok over medium-high heat, stir-fry pork until no longer pink, about 1 minute. Add the oil, and when hot, add the leek, chili-soybean paste, garlic and peppercorns. Stir-fry for 1 minute.

  3. Step 3

    Add the chicken broth and bring to a boil. Pour the water off the tofu, and add the tofu to the skillet, shaking the pan so the tofu settles into the broth. Simmer until very tender, about 5 minutes. Serve with or over rice but never under it.

Ratings

4 out of 5
27 user ratings
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Credits

Adapted from Wu Liang Ye Restaurant

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