Ma Po Tofu

As promised, this is one of the dishes cooked last night.

I'd been on a kick to find some homestyle Chinese recipes and the roommate obliged with a few links. I saw this initially on eGullet and modified it to my tastes (a little spicier and saltier). That with the steamed fish made for a great meal :)

I use the Lee Kum Kee branded Ma Po Sauce. It should be available in any asian grocery.

Ma Po Tofu

Main Ingredients:
3/4 - 1 lb ground pork (coarse)
2 Stalks Green Onion
5-6 cloves garlic, minced
3 Thai bird chillies (chopped)
1-2 tbsp grated ginger
32-36 oz soft/silken tofu (usually sold in packs of 16-18oz)

Marinade:
1 tsp ground white pepper
1 tsp sesame oil
1 tsp corn starch
2 tsp light (low sodium) soy sauce
1 tsp ShaoHsing rice wine

Side Sauce:
3 tsp spicy bean (ma po) sauce
5 tsp hoisin sauce
1 tbsp ShaoHsing cooking wine
1 tsp white vinegar

Side Sauce 2:
3/4 cup chicken broth (half a can)
2 tsp sugar

Other:
Sriracha Chili sauce to taste
white pepper

Method:
1. Mix all three sauces (marinade and 2 sauces) separately. Mix the pork and marinade and set aside for 30 minutes.
2. Drain and wash tofu, cube and set aside.
3. Heat wok under high heat, add 3 tbsp cooking oil. Brown the pork (3-5 minutes). Remove pork and drain.
4. Add 3 tbsp oil. As soon as it sizzles, toss in the chillies, garlic and ginger.
5. After they start sizzling nicely, add the first side sauce (ma po sauce + hoisin, etc)
6. Give the sauce a couple quick stirs and add some chili sauce if you like.
7. Add the chicken broth and sugar. (Additionally, you can add some corn starch mixed with water if you want to thicken the sauce any).
8. Add the tofu and bring to a boil.
9. Add the pork and scallions, mix well, and add some more white pepper to taste.