Ma Po Tofu (P.F. Changs)
Sichuan items can be purchased from an Asian market. (here are some suggestions if you wish to substitute the Sichuan items: Canola oil can be used in place of the pepper-corn oil. Miso and chili paste can be mixed together to form a chili bean past, and kosher dills are a good substitute for Sichuan preserved vegetables.
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- 1 package(s) tofu
- 2 tablespoon(s) canola oil
- 1 tablespoon(s) Sichuan pepper-corn oil
- 2 tablespoon(s) Sichuan chili bean past
- 2 tablespoon(s) Sichuan preserved vegetables
- 1 tablespoon(s) fermented black beans
- 1 teaspoon(s) ground Sichuan chilis
- 1 can(s) vegetable broth
- 2 teaspoon(s) granulated sugar
- 2 teaspoon(s) soy sauce
- 2 scallions chopped
- 4 tablespoon(s) Cornstarch
- 6 tablespoon(s) water
- cut tofu into one inch cubes and then cook in simmering salted water for a minimum of three minutes, then strain well and reserve. Next use a hot wok to heat both oils and chili bean paste. Cook over medium heat for 30 seconds, then add preserved vegetable, black beans and ground chilies. Cook for an additional 20 seconds. Next add the stock, sugar, soy sauce and tofu, and simmer for 5 minutes. Add scallions and simmer an additional 30 seconds. Mix together the cornstarch and water, then add to the mixture in the wok one small bit at a time until it reaches desired thickness. Serve with steamed broccoli.
This recipe is a personal recipe added by cpccgolfer and has not been tested or endorsed by MyRecipes.
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