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Bean curd with Lau’s spicy Ma Po sauce
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Total Time:
1 hour 10 minutes
Prepare ingredients in advance, make extra ma po sauce beforehand to save time and store in fridge for up to 6 months.
Ingredients:
  • 200 g higher-welfare minced pork
  • 2 medium dried shiitake mushrooms
  • 2 cloves of garlic
  • 1cm piece of ginger
  • 20 g sichuan preserved vegetable (see tip)
  • 2 tablespoons vegetable oil
  • 1 tablespoon shaoxing wine
  • 180 ml chicken stock or water
  • ½ tablespoon oyster sauce
  • ½ a spring onion
  • 1 tablespoon vegetable oil
  • 1 teaspoon potato flour or cornflour
  • 1 pinch of sugar
  • 500 g bean curd
  • 1 teaspoon sugar
  • 1 teaspoon dark soy sauce
  • 1 tablepsoon cornflour
  • 6 dried red chillies
  • 2 tablespooons black beans
  • 1 large red pepper
  • 6 tablespoons vegetable oil
  • 1 teaspoon dried red peppercorns or sich
  • 5 cloves of garlic
  • ½ a small onion
  • 6 fresh Bird’s eye chillies
  • 1 tablespoon dried shallot
  • 3 tablespoons ground bean paste
  • 2 tablespoons oyster sauce
  • 3 tablespoons sugar
Instructions:
  • For the marinade, combine all ingredients in a large bowl with 2 tablespoons of water, a pinch of sea salt, and white pepper. Mix well and marinate the pork. Soak shiitake mushrooms in hot water for 30 minutes. To make the ma po sauce, soak dried chilies in water until soft. Soak black beans in water for 15 mins. Prepare ma po bean curd by cutting into cubes, soaking for 4 minutes, then drain. For the sauce, blend red pepper with water until smooth. Deep-fry peppercorns until fragrant, then grind them. Grind garlic, shallot, onion, and chilies and stir-fry in oil. Add black beans, bean paste, remaining ingredients, and ground peppercorns. Prepare the pork by chopping garlic, grating ginger, and chopping mushrooms and veg. Stir-fry pork until 80% cooked, then add garlic, ginger, mushroom, veg, wine, stock, and ma po sauce. Add bean curd ingredients and simmer. Thicken sauce with cornflour paste. Serve garnished with spring onions and enjoy with steamed rice.

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