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Vegan Stir Fry Recipes
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Home-Style Spicy Bean Curd (Ma Po)
from: P Norte


Asian Vegetarian Feast : Tempting Vegetable & Pasta Recipes from the East by Ken Hom William Morrow and Company
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From "Asian Vegetarian Feast: Tempting Vegetable and Pasta Recipes from the East" by Ken Hom.
He has ingredient lists, shopping guides and recipes for almost every kind of oriental sauce you've ever tried and many tofu recipes.
It's a great and informative book.

  • 1 pound soft bean curd, drained
  • 1 tablespoon peanut oil
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon chili bean sauce
  • 1 teaspoon yellow bean sauce
  • 2 teaspoons sugar
  • 1/4 cup vegetable stock
  • 2 tablespoons rice wine or dry sherry
  • 1 teaspoon cornstarch mixed with 1 teaspoon water
Garnish
  • 2 teaspoons sesame oil
  • 2 tablespoons finely chopped scallions
Cut the bean curd into 1-inch cubes and set aside.

Heat a wok or large frying-pan over high heat and add the oil.
Put in the ginger, garlic, chili bean sauce, and bean sauce and stir-fry for 30 seconds.

Add the sugar, stock, and rice wine and cook for 2 minutes.
Stir the blended cornstarch into the wok.

When the sauce has slightly thickened, add the bean curd cubes and stir gently.

Continue to cook for 2 minutes until the bean curd is heated through.
Garnish and serve at once with rice, crispy noodles or bread.