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Sichuan– Mah Paw Dau Fu (Spicy Bean Curd Stir-Fry)


½ T                                  Rice wine Shao-Hsing

1t                                     Rice vinegar

1/t                                    Sugar

Pinch                               Salt

1T                                   Soy sauce

1t                                     Dark soy

2T                                   Ketchup

1T                                   Cornstarch

1½ t                                 Sesame oil

Pinch                               Sichuan peppercorns, ground


1T                                   Peanut oil

1t                                     Ginger, minced

2ea                                  Chilies, minced (Thai)

1 ½ T                               Mustard pickle, minced

1clove                             Garlic, minced

¼#                                   Ground pork

1T                                   Chili paste

1#                                    Bean curd

2ea                                  Scallions, sliced thin

½#                                   Chinese Egg noodles

1 1/2t                               Sesame oil


  1. In a bowl, mix together the first ten ingredients (sauce)
  2. Bring a pot of water to a boil and cook noodles, toss with sesame oil
  3.  Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it using a spatula. When a wisp of white smoke appears, add the ginger, chilies, and mustard pickle and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds, Add the pork and cook, stirring, breaking the pork up with a spatula, for 1 minute or until the pork is no longer pink. Stir in the chili sauce until well combined,
  4. Add the bean curd and cook, stirring together, for 3 minutes or until it begins to boil. Make a ve1l in the center of the mixture, add the sauce and stir well for minute or until it begins to bubble and thicken.
  5.  Turn off the heat, stir in the scallion until well combined, and transfer to a heated serving bowl.
  6. Add the noodles to the bean curd and pork mixture and toss gently to mix. Serve.
  7. If you prefer, you may eliminate the noodles and serve the Mah Paw Dau Fu over cooked rice

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