I stumbled across a lot of interesting translations on menus while I was in China; 'Chicken Without Sexual Life;', 'Public Explosion Chicken' and 'Old Adopted Mother Fillet' to name a few. But no other caught my eye, and my taste buds, more than Pockmarked-Face Lady's Tofu - or perhaps better translated to Bean Curd with Spicy Minced Pork.
A classic tofu dish and the best use for lip-numbing Sichuan pepper oil
that I know, Mapo tofu is up there with the best of tasty vegan Chinese
cooking. Easily made without the pork, to this day it is still my favourite way to eat silken tofu. And sure, with a delightful name like that why wouldn't you give it a whirl!
1 box firm silken tofu, diced into cubes
2 tbs Yeo's Hot Bean Sauce
1 tbs Lee Kum Kee Chili Garlic Sauce
1 nob of ginger, minced
3 cloves garlic, minced
2 tbsp soy sauce
3 spring onions, finely chopped
¾ cup water
1 tsp corn starch, mixed with 3 tbsp water
1 tbs Sichuan peppercorn oil
1 tbs sesame oil
1 tsp sugar
salt to taste
Dice the tofu into cubes and set aside.
Heat a good few tablespoons of oil in a wok and fry the garlic and ginger for a few minutes.
Add a handful of the spring onion whites and then the two bean sauces and fry until fragrant and red.
Add in the water, soy sauce and sugar, mix together then carefully add in the tofu.
the whole mixture to the boil and let simmer for a few minutes. Add
salt to taste and a good few dashes of the Sichuan Pepper oil and sesame
oil before adding a few spoons of the corn starch mixture and let
simmer until it thickens.
Sprinkle with the remaining spring onions and serve with rice.