A friend asked me whether I had a recipe that included Tofu, and, hey presto! here’s my recipe.
MO-PO means grandmother in Chinese (well, strictly speaking means pockmarked-face woman), but let’s assume my traditional Chinese translation (after all I am not going to Chinese class this year) is the correct one.
This Szechuan dish, is traditionally based on ground beef or pork, my version is based on ground chicken breast. As anticipated is a Szechuan dish, thus not for the faint of heart as it is meant to be rather hot.
- 1 chicken breast (ground)
- 1 pkt (349 gr) firm ToFu
- 1 Tbsp Black bean garlic paste
- 1 heaped tsp red chili flakes
- 1 Tbsp hot chili paste
- 1 Tbsp oyster sauce
- 2 Tbsp slurry (1:1 water and cornstarch)
- 1 & 1/2 tsp soy sauce
- 2 green onion stalks
- 3 Tbsp sunflower oil
- Freshly ground Szechuan pepper
Mince the chicken breast (or have it minced by your butcher) and marinate it (10/15 minutes) in the soy sauce while you cut the Tofu in 1cm squares and blanch it for 5 minutes in boiling water.
In a large pan, heat the oil, brown the meat and add the oyster sauce, the chili flakes and the Harissa (hot chili paste). Stir well and let it go, medium heat, for five minutes or until thorouglhy browned.
Drain the tofu, add to pan and add the chopped green onion stalks, let it simmer for 10/15 minutes; meanwhile add 2 Tbsp water to 2 Tbsp cornstarch to make the slurry and slowly add it to the meat/tofu mixture; stir carefully (not to break the tofu cubes).
Sprinkle freshly ground Szechuan pepper, and serve it with plain rice.