Má Pó Dòufu 麻婆豆腐 Spicy Silken Tofu

Má Pó Dòufu麻婆豆腐

Known appetisingly as “Pockmarked Old Woman’s Tofu”, this dish from Sichuan is usually extremely spicy with lashings of chilli oil, Szechuan peppercorns and minced meat. This is my mum’s vegetarian version, which has very little oil and is moderately spicy. It also has the addition of peas, which add a nice colour contrast and more vitamins. Easy comfort food. Serve with rice.

Serves 2 as a main, 4 as a side

Ingredients: 

½ cup dried soya mince, soaked in ½ cup water for 20 minutes – soak whilst preparing other ingredients.

1 medium onion, finely chopped – can substitute with 4 or 5 spring onions.

2 cloves garlic, finely chopped

1 tbsp grated ginger

5 tsp chilli bean sauce

Cornflour mixture: Combine following in small bowl -  ¾ cup of water, 2 tsp cornflour, 1 ½ tsp sugar, 1 tsp yellow bean sauce/light miso plus pinch sugar/kecap manis (sweet soy sauce);  1 tsp sesame oil

1 packet extra firm silken tofu, about 350g e.g.

Mori Nu, cut into approx. 1 inch cubes

½ cup frozen peas

Heat wok/large cast iron skillet on highest setting. Fry onions, garlic and ginger for 1 minute. Add chilli bean sauce, fry for 30 seconds. Add soya mince and cornflour mixture. Taste and add salt/light soy sauce if needed. Turn down heat to medium and add sesame oil and frozen peas and allow sauce to simmer for 2 – 3 minutes until frozen peas are just cooked. Finally add the tofu, fold carefully into sauce to avoid breaking it up. Allow to cook until fully heated through – about 5 minutes.

If you want to crank up the heat for a more authentic version, add 1 tbsp chilli oil and 1 tsp whole Sichuan peppercorns with the chilli bean sauce. Get the tissues out!