Mapo Tofu Sauce

Featured Recipe by delectable-victuals.blogspot.com
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Added:(3/13/2008)

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Entree
Prep Time:	10 mins
Cook Time:	15 mins
Servings:	1

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Description: ...It was interesting to find this bit of trivia about this dish: A famous Szechuan recipe - the name Ma Po Tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish...

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1 pkg Extra Firm Tofu, diced

Red Chile, sliced, for garnish

Green Chiles, sliced, for garnish

Spring Onions, sliced, for garnish

1-2 tsps Corn Starch, or tapioca starch

Water

for the sauce

2 tbsps Black Bean Chili Paste

3 tbsps Sambal Oelek

3 tbsps Sake

1 tbsp Red Miso Paste

1 tbsp Szechuan Peppercorns, crushed

4 tbsps Light Soy Sauce

1/2 tsp Chinese Five Spice Powder, optional

1 tbsp Agave Nectar

1. in a pan or wok add all the sauce ingredients plus some water as needed and bring to a gentle simmer
2. if sauce is too runny, dissolve the corn starch in a few tablespoons of water and gently stir it in to thicken
3. gently slide in the diced tofu and let it simmer some more
4. taste and adjust flavors
5. garnish with spring onions and sliced fresh hot chilies