---------------------------------------------------------------- From: Peepuff Newsgroups: rec.food.recipes Subject: Ma Po Tofu Followup-To: rec.food.cooking Date: 24 Oct 1998 06:47:50 -0600 Organization: lava.net Hawaii Reply-To: Peepuff NNTP-Posting-Host: boofura.swcp.com Ma Po Pork Tofu is also excellent served on yakisoba noodles or good quality fresh ramen noodles (not the dried packaged stuff), but usually we just eat it with rice. For vegetarian version, omit pork and add extra tofu and eggplant. Delicious! Ma Po Pork Tofu From Foodland Hawaii's Promotional Coupon Book, Oct. 1998 Prep and Cooking time: 20 minutes Makes 4 servings 12 ounces firm tofu 1/2 lb ground pork 1/4 cup green onion tops, cut into 2-inch lengths 1 Tbsp grated fresh ginger 1 Tbsp Lee Kum Kee black bean garlic sauce (or other brand) 1 Tbsp sherry 1/2 tsp salt 2 Tbsp soy sauce 2 tsp cornstarch 1 Tbsp water 1 green onion, finely shredded Cut tofu into small 1/2 inch cubes; set aside. In a heavy pan or wok stir fry pork. Add green onion tops. Combine ginger, black bean sauce, sherry, salt, soy sauce, cornstarch and water; mix well. Add tofu to the pork and toss very carefully to avoid tofu breakage. Add the sauce and bring to a simmer until sauce thickens. Place in a serving dish and sprinkle with shredded green onion. Serve immediately. Makes 4 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.