Dining with the Chef

Rika's Ma Po Tofu (2013x14)

Date de diffusion: Jun 03, 2013

Ma Po Tofu is a representative Sichuan dish. Ground meat and tofu can be enjoyed with spicy chili peppers. Today, Rika is making 3 dishes, featuring Tokyo-style Chinese cuisine. Rika's Ma Po Tofu has fluffy tofu pieces and the spiciness and the sweetness goes well together. Rika's Ma Po Tofu [Ingredients] *Serves 2 300 to 350g momen tofu (or firm tofu) 100g ground pork 1 tbsp grated fresh ginger 2 tsp grated garlic 1/2 naganegi long onion (or leek or spring onion) 1 tbsp vegetable oil 1 tbsp doubanjiang (Sichuan chili-bean paste) 1 tbsp tianmianjiang (Chinese sweet bean paste) 1 tsp gochujiang (Korean chili paste) 1/2 tsp soy sauce 1 tsp nam pla (Thai fish sauce) 1 tsp powdered sansho pepper 1 tbsp potato starch (or corn starch) 2 tbsp water [Method] 1. Grate ginger and garlic. Roughly chop the long onion. Cut the tofu into 1.5 cm cubes. Place them in a strainer and cook briefly in the boiling water until they start moving. 2. Heat the frying pan over the medium heat. Put vegetable oil in the pan and heat doubanjiang, tianmianjiang and gochujiang. Add the grated garlic and ginger. After that, add the ground pork. Cook the ingredients until most of their moisture is gone. Add the leek at this point and cook it lightly. 3. Add water, soy sauce and nam pla. After mixing them in the pan, add the sansho pepper. When the mixture comes to simmer, add the potato starch dissolved in 2 tbsp water. 4. Add the tofu at this point. Mix the tofu with the sauce, and heat the mixture about 30~40 seconds to thicken the sauce. Stir-fried Egg and Tomato [Ingredients] *Serves 2 2 eggs 1 medium tomato Salt 2 to 3 shiso leaves 1 pinch salt (to flavor the egg) 1 tsp nam pla (Thai fish sauce) 1 tsp sesame oil [Method] 1. Roughly cut the shiso leaves. Mix the eggs with a pinch of salt and nam pla, and add shiso leaves. 2. Cut a tomato into bite-