Tofu with Spicy Meat Sauce

• Recipe by Joyce Jue

This simple, updated version of the classic Sichuan dish ma po tofu from cookbook author Joyce Jue, which appeared in F&W in March 2002, is the tastiest tofu recipe we've come across. It even makes converts of people who turn their nose up at tofu.

Ingredients

1. 1/4 cup small tree ear mushrooms
2. 2 tablespoons soy sauce
3. 1 tablespoon dry sherry or rice wine
4. 1 teaspoon Asian sesame oil
5. 1 tablespoon plus 1 teaspoon cornstarch
6. 1/2 pound ground pork
7. 1 1/2 tablespoons water
8. 1 1/2 tablespoons vegetable oil
9. 1 tablespoon chili-bean sauce
10. 2 garlic cloves, minced
11. 2 teaspoons minced fresh ginger
12. 6 water chestnuts, chopped
13. 4 scallions, white and light green parts only, chopped
14. 1/2 teaspoon sugar
15. 1/4 teaspoon freshly ground white pepper
16. 1 pound firm tofu, drained and cut into 1/2-inch dice
17. 3/4 cup chicken broth
18. 1/2 cup frozen baby peas, thawed

Directions

1. In a small bowl, cover the tree ears with water and let soak for 15 minutes; drain and coarsely chop.
2. In a medium bowl, mix 1 tablespoon of the soy sauce with the sherry, sesame oil and 1 teaspoon of the cornstarch. Stir in the pork. In a small bowl, mix the remaining cornstarch with the water. 
3. In a wok, heat the oil until smoking. Add the chili-bean sauce, garlic and ginger and cook over high heat until fragrant, about 20 seconds. Add the water chestnuts and chopped tree ears and stir-fry for 15 seconds. Add the pork and stir-fry for 2 minutes, breaking up any large clumps. Stir in the scallions, sugar and white pepper. Gently stir in the tofu, broth, peas and the remaining 1 tablespoon of soy sauce and bring to a boil. Add the cornstarch mixture and stir until the sauce thickens, about 15 seconds. Transfer to a platter and serve.

Notes

Cooking Club Tip: Ground pork isn’t as widely available as ground beef, but it’s easy to make your own at home. Dice inexpensive pork chops and pulse in the food processor until ground.