Monday, August 23, 2010

Chinese Cooking Basics: Ma Po Dofu

I was looking for new dumpling recipes one day and stumbled upon a recipe for Turkey-Stuffed Tofu Dumplings from Anita Lo. While I wasn't wowed by her restaurant, Annisa, when we were there over 5 years ago, I decided to give the recipe a try since it was an interesting adaptation of Ma Po Dofu (or Tofu), a spicy dish from the Sichuan Province of China.

I used this recipe twice - made it as is (tofu topped with meat) and as Ma Po Dofu with eggplant. Both turned out equally great even without the use of fermented black beans, which my husband forbid me to buy & store in our pantry due to its strong aroma. The recipe as it is definitely had a wow factor for my husband, and rightfully so as it required diligently putting the meat onto delicate tofu. With the traditional stir fry version, I made it heartier with eggplant - the key is to add the tofu last and toss lightly so it won't break. With both versions, I served them with Jasmine rice and Chinese greens.

This recipe is definitely a must have in your repertoire. Ma Po Dofu is an authentic dish with flavorful results.

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