Image courtesy of acme

Dish of the Week: Ma po tofu

Ma po tofu is a classic Szechuan dish that includes Szechuan peppercorns, tofu, and ground pork or beef long simmered in a claypot. The Szechuan peppercorns lend an unusual hot-numbing spice, as well as a slightly grassy flavor. Many variations have evolved from that original dish that eliminated or substituted the peppercorns, the meat or the claypot. It’s also common to go to Asian grocery stores and find prepackaged ma po tofu sauce.

But for me, the thought of the real dish can make my forehead break out into a slight sweat. For tofu naysayers, a good recipe will help to imbue the tofu with a lot of flavor and reverse many aversions to the often bland ingredient.

You can try the version at Great Wall on 14th Street though the best versions can be found at Hong Kong Palace in Falls Church and Joe’s Noodle House in Rockville. For anyone who aspires to make the dish at home, this is my personal recipe.

1 lb. ground turkey (for the healthier folks) or ground pork
2 tbsp. soy sauce (approx.)
1 tsp. cornstarch (approx.)
2 tbsp. sesame oil (approx.)
2 juice-box sized cubes of tofu, cut into small cubes
1 chicken bullion cube (you can substitute 1 cup chicken stock)
1 cup water
2 stalks of scallion/green onion, whites sliced and green sections cut in approx. 2″ lengths
Asian hot sauce and/or jalapeno peppers (optional)

Mix up the ground meat with a mixture of the soy sauce, sesame oil and cornstarch. (Try smelling the mixture, and you’ll get an idea of what you like and proportions.) Heat some oil in a pan or wok and cook the meat until it’s just a little bit pink (when you see the other instructions, you will realize this stops it from becoming overcooked). Make sure that it is broken up into small chunks. Remove meat from pan, trying to keep any residual juices in the pan.

In the same pan, heat the cup of water with the bullion cube. I’ve discovered the bullion cube gives a little more flavor and a hint of MSG that makes an enormous difference. When it boils, add the tofu and cook for five minutes. Reincorporate the ground meat into the pan, and add scallions. Add hot sauce to taste. For a decorative finish, garnish with additional chopped scallion on top.

If I have it, I slice some ginger and heat it up in some oil before adding the bullion stock to give it an extra kick.