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Sichuan Pock-Marked Mother Chen’s Bean Curd Ma Po Dau Fu



1#                                Bean curd

5ea                               Scallions, sliced into long bias

6oz                              Ground beef or pork

4T                                Peanut oil

2 ½ T                           Sichuan chili-bean paste

1T                                Fermented black beans

Tt                                 Sichuan ground chilis

1 cup                           Stock

1t                                 Sugar

Tt                                 Soy

As needed                   Corn starch slurry

½ t                               Roasted and ground Sichuan peppercorn

3 T                               Peanuts, roasted and chopped (optional)



  1. Cut bean curd into 1 inch squares
  2. Soak or gently simmer in salted water for 10 minutes
  3. Add peanut oil to wok and heat to smoke point
  4. Stir-fry ground meat until brown
  5. Add the bean chili paste, ground chilies and fermented black beans
  6. Add stock and drained bean curd and gently stir Do not break bean curd!
  7. Add sugar and soy and simmer briefly
  8. Adjust seasoning
  9. Add scallions
  10. Thicken with cornstarch
  11. Serve in a bowl and garnish with Sichuan peppercorns and peanuts


Serve with rice


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