Recipes - Chinese

Ma Po Tofu (Beancurd)


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.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

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)




Steps:
  1. Mix meat with corn flour.
  2. Heat oil in wok and add garlic and chilli sauce to wok.
  3. Add capsicum, stir for 1 min then add mushrooms and water chestnuts, stir for 2 mins and remove.
  4. Add 1 tbsp oil, fry meat until brown, for 4 mins.
  5. Add sauces and rest of ingredients and stir gently to prevent bean curd from breaking.
  6. Garnish with spring onion and serve with steamed rice.

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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Ma Po Tofu (Beancurd)

Ma Po Tofu (Beancurd)

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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.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

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)

Instructions
  1. Mix meat with corn flour.
  2. Heat oil in wok and add garlic and chilli sauce to wok.
  3. Add capsicum, stir for 1 min then add mushrooms and water chestnuts, stir for 2 mins and remove.
  4. Add 1 tbsp oil, fry meat until brown, for 4 mins.
  5. Add sauces and rest of ingredients and stir gently to prevent bean curd from breaking.
  6. Garnish with spring onion and serve with steamed rice.

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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