{"id":158,"date":"2010-04-14T04:23:06","date_gmt":"2010-04-14T11:23:06","guid":{"rendered":"https:\/\/recipes.avsky.org\/?p=158"},"modified":"2016-11-21T19:34:30","modified_gmt":"2016-11-22T02:34:30","slug":"mapo-tofu","status":"publish","type":"post","link":"https:\/\/recipes.avsky.org\/?p=158","title":{"rendered":"Mapo Tofu"},"content":{"rendered":"<p><strong>Mapo Tofu<\/strong> (M\u00c3\u00a1 p\u00c3\u00b3 d\u00c3\u00b2u f\u00c7\u201d) actually translates to &#8220;Pock-marked old-lady tofu&#8221; &#8230; Trufax! I have only had this at a few (albeit, Japanese) restaurants in Australia. Obviously they cater for the Western palate, but I know that the original Chinese dish should be spicy. So spicy, in fact, that my Chinese friends tell me my lips should be numb!! (I was told to use &#8220;Doubanjiang &#8221; fermented chili paste)<\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>500g soft tofu (drained and cut into 1-2cm cubes)<\/li>\n<li>3 tbsp peanut oil<\/li>\n<li>200g ground pork (substitute with chicken)<\/li>\n<li>2 cloves garlic (minced)<\/li>\n<li>2 leeks (thinly sliced at an angle)<\/li>\n<li>2 1\/2 tbsp chili bean paste<\/li>\n<li>1 tbsp fermented black beans<\/li>\n<li>2 tsp ground Sichuan pepper<\/li>\n<li>1 cup chicken stock<\/li>\n<li>2 tsp white sugar<\/li>\n<li>2 tsp light soy sauce<\/li>\n<li>salt (to taste)<\/li>\n<li>4 tbsp cornflour (mixed with 6 tablespoons cold water)<\/li>\n<\/ul>\n<p><strong><br \/>\nOptional garnish:<\/strong><\/p>\n<ul>\n<li>1 tablespoon thinly sliced spring onions<br \/>\nor<\/li>\n<li>1\/2 teaspoon crushed roasted Sichuan peppercorn<\/li>\n<\/ul>\n<p><strong><br \/>\nMETHOD:<\/strong><\/p>\n<ol>\n<li>Heat peanut oil in a wok over high heat. Add pork and stir-fry until crispy and starting to brown (but not dry).<\/li>\n<li>Reduce heat to medium, add garlic and leeks and stir-fry until fragrant.<\/li>\n<li>Add chilli bean paste, black beans, and ground Sichuan pepper, and stir-fry for about 1 minute, until the oil is a rich red colour.<\/li>\n<li>Pour in the stock and stir well.<\/li>\n<li>Mix in the drained tofu gently; don&#8217;t stir or the tofu may break up.<\/li>\n<li>Season with the sugar, soy sauce, and salt to taste. Simmer for about 5 minutes, allowing the tofu has absorb the flavours of the sauce.<\/li>\n<li>Add the cornflour mixture in 2 or 3 stages, mixing well, until the sauce has thickened enough to coat the back of a spoon. (Don&#8217;t add more than you need).<\/li>\n<li>Serve while still hot in a deep plate or wide bowl.<\/li>\n<li>Garnish with optional spring onions or crushed Sichuan peppercorn.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Mapo Tofu (M\u00c3\u00a1 p\u00c3\u00b3 d\u00c3\u00b2u f\u00c7\u201d) actually translates to &#8220;Pock-marked old-lady tofu&#8221; &#8230; Trufax! I have only had this at a few (albeit, Japanese) restaurants in Australia. Obviously they cater for the Western palate, but I know that the original Chinese dish should be spicy. So spicy, in fact, that my Chinese friends tell me [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-158","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=158"}],"version-history":[{"count":3,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/158\/revisions"}],"predecessor-version":[{"id":410,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/158\/revisions\/410"}],"wp:attachment":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}