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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant. I've made a version of it for years. At the culinary schools I attended in Chengdu recently, their technique of poaching the tofu, prior to stir-frying, to freshen and tenderize it was new to me, as was the wonderful effect of a lavish sprinkling of Sichuan-peppercorn powder. Ingredients:
1/4 cup chicken broth |
2 tablespoons hot bean paste |
2 tablespoons soy sauce |
additive-free kosher salt to taste |
1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes |
1 1/2 to 2 tablespoons corn, peanut, or canola oil |
1/2 lb ground pork shoulder (preferably 75% lean) |
1 tablespoon plus 1 teaspoon finely minced garlic |
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger |
1 tablespoon cornstarch dissolved in 2 tablespoons water |
1 1/2 teaspoons japanese sesame oil |
1/2 to 1 teaspoon toasted sichuan-peppercorn powder |
3 tablespoons thinly sliced scallion |
accompaniment: steamed rice |
Directions:
1. Make sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
2. Poach tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
3. Stir-fry pork: Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
4. Finish stir-fry: Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
5. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
6. Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
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