An authentic and popular Szechuan dish, that is a delightful combination of tofu (beancurd) set in a spicy chili and bean-based sauce with marinated pork. Try this ma po bean curd recipe.
400g lean pork/beef (minced)
1 tbsp corn flour
1 pkt Morinaga beancurd (halved and diced into 2.5cm cubes)
1 red capsicum (diced)
¼ cup water chestnuts (julienned)
1 tsp Lee Kum Kee Chilli Beans Garlic Sauce
2 Jade Phoenix Dried Shiitake Mushrooms (soaked and sliced)
2 tbsp Lee Kum Kee Hoisin Sauce
1 tbsp Yeo's Dark Soy Sauce
spring onion (for garnish)
Hint: If you like a sharp chilli taste, use 1 dried chilli soaked and chopped finely or ½ tbsp sambal oelek with meat.
*NB: Morinaga beancurd is uniquely packaged as a pantry item.
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