we recently got Fuchsia Dunlop’s book Every Grain of Rice and I am obsessed and I don’t know if i’ll be cooking anything that isn’t out of this book for a long time.
all my favourite sichuan dishes are in here, things i’ve been trying to make forever but have never been able to get right. this book is great, really clear, exact directions and everything has turned out just how i’ve hoped it would. the first thing we tried was ma po tofu, a long-time favourite. very exciting to be able to nail it at home
MA PO TOFU (makes 2 big bowls)
obviously not my own recipe, as mentioned above it’s from Fuchsia Dunlop’s book Every Grain of Rice, but I will write this with the small changes we used
- 1 pkg medium firm tofu, cut into 3/4 in cubes
- 4 baby leeks, green parts only
- 4 tbsp oil
- 2 1/2 tbsp chili bean paste
- 1 tbsp fermented black beans
- 2 tsp ground chilies
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1/2 c. broth
- 1/4 tsp. white peper
- 2 tsp potato flour with 2 tbsp cold water
- 1/2 tsp. ground roasted sichuan pepper
simmer salted water and warm tofu through in the water, making sure it doesn’t boil. slice leeks on an angle. heat oil in a wok over high heat, then turn down to mediu. add the chili bean paste and heat until fragrant. add the bean and chilis, stir-fry until fragrant, a few minutes. next comes the garlic and ginger, making sure it doesn’t burn. gently add the drained tofu and keep moving everything around in your wok. add the broth, white pepper and salt if you want it (i didn’t use any). once it boils, turn to a simmer and add the leeks. cook until the leeks are tender then add your potato flour slurry, bit by bit, until you get the thickness you want. top with roasted ground sichuan pepper.
i served it over fresh hand-cut noodles with choy sum (stir fried quickly and seasoned with sesame oil, soy sauce and chili paste). AMAZING.