麻婆豆腐 Ma-Po Tofu

記得我在高中一年級做這道有名的四川菜時，很受附近眷村媽媽的讚賞，可以說是最拿手的中式料理之一。

I remember when I first made this famous Sichuan dish in 10th grade, it won generous praise from the neighbors in Armed Forces Military Department Quarters. It is probably one of my signature Chinese cuisines.

最想學會的家常菜：從小菜到主食一次學透透（中英對照）   洪白陽（CC老師）著

【材料】
豆腐2塊、絞肉80克、蔥末1大匙、蒜末1大匙、薑末1大匙、紅辣椒末1大匙、辣豆瓣醬11/2大匙、甜麵醬1大匙、米酒1大匙、高湯1杯、太白粉11/2大匙、白醋1/2大匙、香油1大匙、花椒粉少許、蔥花1大匙


【調味料】
醬油1大匙、醬油膏1又1/2大匙


【做法】
1. 豆腐放入加些許鹽的滾水中稍微汆燙一下，撈出切塊狀；高湯做法參照p.117。

2. 鍋燒熱，倒入2大匙油，先放入絞肉以中小火炒散，續入蔥末、蒜末、薑末和紅辣椒末爆香，倒入辣豆瓣醬、甜麵醬炒勻，淋入米酒拌炒均勻，再倒入高湯煮滾，放入豆腐、調味料，以小火煮約12分鐘，加入太白粉勾芡，淋入鍋邊醋（白醋），撒入香油。

3. 起鍋盛入盤中，撒入花椒粉和蔥花即可食用。


【Ingredients】
2 squares tofu, 80g ground pork, 1T minced green onions, 1T minced garlic, 1T minced ginger, 1T minced red chillies, 11/2T spicy soybean paste, 1T sweet bean paste, 1T rice cooking wine, 1 cup broth, 11/2T tapioca starch , 1/2T white vinegar, 1T sesame oil, Sichuan peppercorn powder as needed, 1T chopped green onions


【Seasonings】
1T soy sauce, 11/2T soy sauce paste


【Directions】
1. Quickly blanch the tofu in slightly salty and boiling water. Remove and cut it in cubes. See p.117 for the broth recipe.
2. Heat the pan. Add 2T of oil. First, stir-fry the ground pork on medium-low heat. Then add the minced green onions, garlic, ginger and red chillies and stir-fry until fragrant. Add the spicy soybean paste and sweet bean paste and mix evenly. Drizzle with the rice cooking wine and mix evenly. Next add the broth and bring to a boil. Add tofu, seasonings and cook 12 minutes in low-heat. Add tapioca starch to thicken. Drizzle with the white vinegar along the rim of pan. Drizzle with the sesame oil.
3. Remove from heat. Sprinkle with the Sichuan peppercorn powder and the chopped green onions.