Ma Po Tofu
This dish has numerous variations, and this one showcases tofu with a backdrop of plenty of garlic and ginger; you can adjust the chili heat to suit your taste, and always feel free to add more garlic. Look for the black bean garlic sauce condiment at an Asian grocery or a well-stocked supermarket. Serve this over steamed rice.
INGREDIENTS | SERVES 4
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, thinly sliced
- 3 tablespoons black bean–garlic >sauce
- 2 tablespoons soy sauce
- 1 tablespoon Vietnamese garlic-chili paste, or more to taste
- 1 cup vegetable stock
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 pound firm tofu, drained, pressed dry, and diced
- 6 ounces soy “meat” crumbles
- 2 bunches scallions, trimmed and cut on the diagonal
Heat a large wok or skillet over medium heat and add the vegetable oil. When it is hot, add the garlic and the ginger and stir-fry for 30 seconds. Stir in the black bean garlic sauce, the soy sauce, and the chili paste.
Mix the vegetable stock together with the cornstarch and sugar and stir into the wok.
Stir in the tofu and the soy “meat” and stir-fry the mixture until the sauce thickens and the tofu is heated through.
Add the scallions, stir-fry for 1 to 2 minutes more, and serve.