Marpour Tofu
Category: Sichuan
Materials:
| Tofu | 500 g |
| Ground pork | 100 g |
| Canola oil | 75 g |
| Pixian Bean Sauce | 50 g |
| Chinese prickly ash powder | 1 g |
| Salt | 1 g |
| Soy sauce | 15 g |
| Garlic bolt | 10 g |
| fermented soybean | 10 |
| Chili powder | 12 g |
| Liquid starch | 75 g |
| Broth | 40 g |
Procedures:
- Cut the tofu into 1.5x1.5x1.5 cm3 cubes. Rinse them in boiling water and dry them.
- Cut the garlic bolt into 1.5 cm long pieces, chop the fermented soybeans into fine grains.
- Heat the oil to about 150°C, add the pork and stir-fry till the pork is dry; add the fermented soybeans and bean sauce; stir-fry till the aroma comes out; then add the chili power and stir-fry till the oil turns red, then add the salt, soy sauce, broth and tofu; add the garlic bolt three minutes later. Add the starch immediately after the garlic bolt's color changes to dark green, let it thicken and then transfer the dish to a serving bowl. Spread the prickly ash powder on the surface.
Modified from Popular Sichuan Cuisine second edition (1984) by Jiancheng Liu, et al.
