Ingredients
2 tbsp oil, for sauteing
1 tbsp black bean garlic sauce (see notes, )
1 tsp red chili paste with garlic
1/4 lb ground pork
1 package fresh tofu (any firmness) cut into, cubes
1/4 cup chopped green onions
1 salt, to taste
Directions
Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with
Garlic are available at Asian markets and some supermarkets with
large Asian specialty sections.
Procedure: In a wok or deep skillet, place oil, Black Bean Sauce,
Red Chili Sauce with Garlic and ground pork. Turn heat on high;
gradually combine the sauces and meat as the heat increases. When
meat is browned and cooked through, turn heat to medium and add cubed
tofu. Mix gently and continue to simmer for 5-8 minutes, stirring
occasionally, until well blended and tofu is heated through. Add
green onion and toss. Add salt to taste.
Presentation: Serve hot accompanied with cooked white rice.
Yield: Makes 4 servings
This recipe was sent in to the paper by Janet Eng of Buena Park, CA.
(Orange Country Register)
Shared by Ed Pallan
Servings: 4 servings
Chinese Mapo Tofu Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Tofu; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into the distant past, in truth as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to food historians is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Moving on, there are two interesting cookery books which appeared in the fourteenth century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that appears on menues today, but rather accounts of the types of food prepared for the rich people of that time. During the next few hundred years, the powerful families of Wesstern Europe tried to lay on the most exotic meals, and as a consequence, the best chefs and their recipes could command a high salary. Even so, it wasn`t until the 1800s that cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe publications were increasing in popularity mostly as a result of more people being able to read, people having increased free time and having more money to spend. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chinese Mapo Tofu recipe.
