Ma Po Tofu with Noodles
||20 minutes + soaking
- 375 g (13 oz) Hokkien egg noodles
- 450 g (16 oz) silken firm tofu, cut into 2 cm (¾ inch) cubes
- 225 g (8 oz) ground pork, minced
- 1 ½ tablespoons of rinsed and rounghly chopped salted black
- 2 teaspoons cornflour (cornstarch)
- 2 cloves finely chopped garlic
- 2 teaspoons ginger, chopped finely
- 1 tablespoon of peanut oil
- 2 spring onions (scallions) green part only, with extra slices
- 2 spring onions (scallions), finely sliced
- 1 tablespoon dark soy sauce
- ½ cup chicken stock
- 1 tablespoon chilli bean paste
- 1 tablespoon Chinese rice wine
- ½ teaspoon sesame oil
- ground white pepper, to taste
- Drain the tofu by placing it on paper towels.
- In a heatproof bowl with boiling water, place the noodles and
soak for 1 minute.
- Drain well and rinse with cold water.
- Divide the noodles into four serving bowls.
- In a small bowl, combine the cornflour and 1 tablespoon of
- Meanwhile, heat oil in a work over high heat.
- Place the spring onion and ginger then cook for 30 seconds, add
the minced pork and stir-fry for 2 minutes.
- Add the chili beans paste, black beans, soy sauce and stir-fry
for 1 minute.
- Sit in the chicken stock, rice wine and tofu and cook for 3
- Add the cornflour mixture into the wok and cook for another 1
- Place over the noodles and season with ground white pepper.
- Use the extra spring onion to garnish. Drizzle with sesame oil