Sichuan Pockmarked Woman's Spiced Bean Curd
Pockmarked Woman's Spiced Bean Curd
What is Bean Curd (Tofu)?
Pockmarked Woman’s Spiced Bean Curd
I am not overly fond of bean curd (tofu) because it is bland and mostly adds texture to a dish. This recipe is an exception. Pockmarked Woman’s Spiced Bean Curd (also called mapo doufu) is one of those spicy hot Sichuan dishes that make you sweat.
Legend has it that the wife of a cook named Chan, who lived in Sichuan more than a century ago, created this recipe. Mrs. Chan's face was severely pockmarked, so the Chinese simply call this recipe " Pockmarked Woman's Spiced Bean Curd".
Besides absorbing lots of flavor from the sauce, the creamy bean curd has a soothing quality. The bean curd must be fresh and some of the ingredients are not found in supermarkets, so you will need to visit your local Chinese grocery.
In addition to ground pork and bean curd, this recipe calls for cayenne pepper, Sichuan hot bean sauce (also called chili bean sauce) ground bean sauce and Sichuan flower peppercorns.
Some recipes use fermented black beans instead of the ground bean sauce but there is no substitute for the flower peppercorn powder. If you get the whole flower peppercorns, you will need to crush them first.
Pockmarked Woman’s Spiced Bean Curd:
½ Lb. of Ground Pork
3 tablespoons of Oil
1 Teaspoon Fresh Ginger Root minced
1 Tablespoon Ground Bean Sauce
1 Tablespoon Szechwan Hot Bean Sauce
1 Tablespoon Black Soy Sauce
¼ Teaspoon Cayenne Pepper
½ Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Dry white Wine
1 Lb. of Fresh Bean Curd (Tofu)
½ Cup Chicken Broth
1 Teaspoon Cornstarch mixed with 1 Teaspoon Water
3 Scallions cut into pea sized pieces including the green part
¼ Teaspoon Flower Peppercorn Powder
1 Teaspoon Sesame Seed Oil
- Rinse the bean curd in cold water and cut into half-inch cubes.
- Heat a large frying pan (or wok) and slightly brown the ginger in the hot oil.
- Add the ground pork and stir-fry it until it is no longer pink.
- Add the sauce mixture and cook for about 30 seconds.
- Then add the bean curd and cook gently for 4 minutes. Over low heat.
- Stir in the cornstarch mixture and cook for a minute until the sauce thickens.
- Add the chopped scallions, peppercorn powder and sesame seed oil and serve with cooked rice.
Spiced Bean Curd
Links to other Chinese recipes by rjsadowski
- Sichuan Spicy Beef Stew (Chinese Comfort Food)
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- Chicken and Walnuts in Hot Bean Sauce
This Chinese stir-fry combines chunks of chicken breasts with Chinese mushrooms, water chestnuts, bamboo shoots and red bell pepper in a hot bean sauce which is finished with fried walnuts. The hot bean sauce is actually a combination of ground bean
- Hunan Spicey Stir-fried Scallops (Lake Dongting Scal...
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- Hunan Spiced Beef Shreds (Stir-fry Beef in Chili-oil...
This recipe from Hunan provence, calls for marinating matchstick strips of flank steak and then briefly deep frying them. Water chestnuts and cloud ears are then stir-fried with ginger, garlic and scallions. Finally, sauce made from ground bean sauce
- Hunan Chicken & Broccoli in Ginger Wine Sauce (Gener...
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Lamb is not eaten in China anywhere near as often as pork, chicken or beef but here is a recipe from Hunan that uses it. Marinated in soy sauce, cornstarch and sesame seed oil, it is stir-fried with ginger, garlic, scallions and chili peppers. The sa
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The Chinese say that broccoli loves the company of wine and sugar and this recipe proves it. While it was originally intended for Chinese broccoli, you can use the regular broccoli that you find in your supermarket. You can also modify it by adding w
- Stir-fried Baby Corn and Broccoli in Oyster Sauce
Broccoli and baby corn go well together, particularly when they are combined with oyster sauce, seasame seed oil and Chinese mushrooms. i also like to add sliced water chestnuts to give the dish a little crunch. This dish is hearty enough to be serve
Chengdu - the Capital of Sichuan Provence
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