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Sichuanese Ma Po Tofu
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2 tablespoon oil
3 slices fresh ginger, minced
2 cloves garlic, minced
125ml (1/2 cup) water
2 cakes firm tofu (500g /1 lb), cubed
160g (1 cup) fresh or frozen mixed vegetable, such as peas, corn, diced carrots
6 dried black Chinese mushrooms, soaked for 20 minutes and drained, caps sliced
1 teaspoon ground Sichuan pepper 1/2 Teaspoon freshly ground black pepper
1 teaspoon corn flour mixed with 1 tablespoon water
1 spring onion, minced
1 red finger-length chili, thinly sliced
1 teaspoon sesame oil
Method :
Combine the sauce ingredients in a bowl and set aside.
Heat the oil in a wok over high heat until smoking and add the minced ginger and garlic. Stir-fry for 10 seconds.
Add the sauce, stir a few times, add the water, and stir again to blend. When the sauce comes to a boil, add the tofu, vegetable and mushroom and stir-fry. Cover, reduce the heat to medium, and cook for 7 to 8 minutes.
Add the Sichuan pepper and black pepper, stirring to blend. Cover and simmer 1 more minutes before adding the corn flour mixture. Stir until the sauce thickens and bring to a boil again.
Remove from the heat, stir in the spring onion, chili, and sesame oil, and serve with rice.
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