{"id":991,"date":"2010-06-30T08:22:11","date_gmt":"2010-06-30T00:22:11","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=991"},"modified":"2013-05-02T12:16:45","modified_gmt":"2013-05-02T04:16:45","slug":"silken-ma-po-tofu","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=991","title":{"rendered":"Silken Ma Po Tofu"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Ma Po Tofu\" alt=\"Ma Po Tofu\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/06\/Ma-Po-Tofu3.jpg\" width=\"650\" height=\"488\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: medium;\"><em>Softness and Spiciness &#8211; That&#8217;s What Little Girls Are Made Of?<\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ffcc00;\"><span style=\"color: #800080;\">What are little girls made of?<\/span><br \/>\n<span style=\"color: #000000;\"><em><strong>Tofu<\/strong><\/em><\/span> <span style=\"color: #800080;\">and spice and all things nice.<\/span><br \/>\n<span style=\"color: #800080;\">That&#8217;s what little girls are made of!<\/span><\/span><\/p>\n<p style=\"text-align: justify;\">And so is this my version of the nursery rhyme that reveals the exact sentiments of this dish.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Silken tofu: 200g, cubed<\/li>\n<li style=\"text-align: justify;\">Boiling water: 2 cups<\/li>\n<li style=\"text-align: justify;\">Corn oil: 4 tbsp<\/li>\n<li style=\"text-align: justify;\">Minced pork meat: 200g, marinated with 1 tsp corn starch and sesame oil each<\/li>\n<li style=\"text-align: justify;\">Dried chilli: 4 &#8211; 5 pieces, washed &amp; soaked in warm water<\/li>\n<li style=\"text-align: justify;\">Chilli padi: 5 pieces, sliced<\/li>\n<li style=\"text-align: justify;\">Chilli powder: 1 tbsp<\/li>\n<li style=\"text-align: justify;\"><span style=\"text-decoration: underline;\"><strong><a title=\"Singlong Spicy and Sour Sotong Sauce\" href=\"http:\/\/old.asean.or.jp\/eng\/trade\/list\/2002\/fb\/img\/s2.jpg\" target=\"_blank\">Singlong spicy and sour sotong sauce<\/a><\/strong><\/span>: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Lee Kum Kee chilli black bean paste: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">\u8001\u5e72\u5988<strong><strong>: <\/strong><\/strong>1 tbsp<\/li>\n<li style=\"text-align: justify;\">Shaoxing wine: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Dark soya sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Oyster sauce: 1\/2 tbsp<\/li>\n<li style=\"text-align: justify;\">Leeks: 1\/2 stalk (10cm), halved then sliced diagonally<\/li>\n<li style=\"text-align: justify;\">Water: 1\/2 cup<\/li>\n<li style=\"text-align: justify;\">White pepper: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Corn starch mixture: 1 tsp corn starch mixed with 2 tbsp water<\/li>\n<li style=\"text-align: justify;\">Spring onion: 1 stalk, sliced<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Leave tofu to cook in boiling water for 5min.<\/li>\n<li style=\"text-align: justify;\">Drain tofu and set aside.<\/li>\n<li style=\"text-align: justify;\">Heat oil in frying pan. Stir fry minced pork for 2 min.<\/li>\n<li style=\"text-align: justify;\">Add dried chilli, chilli padi, chilli powder, sotong sauce, black bean paste and <strong><\/strong>\u8001\u5e72\u5988. Stir well.<\/li>\n<li style=\"text-align: justify;\">Add tofu and stir ino mixture carefully without breaking them.<\/li>\n<li style=\"text-align: justify;\">Add Shaoxing wine, soya and oyster sauces. Stir well.<\/li>\n<li style=\"text-align: justify;\">Stir in leeks and water. Leave to cook for 5 min.<\/li>\n<li style=\"text-align: justify;\">Add pepper and corn starch mixture. Stir gently.<\/li>\n<li style=\"text-align: justify;\">Garnish with spring onion. Serve hot with rice.<\/li>\n<\/ol>\n<p><strong><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/06\/Ma-Po-Tofu2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-998 aligncenter\" title=\"Ma Po Tofu\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/06\/Ma-Po-Tofu2-685x1024.jpg\" width=\"500\" height=\"747\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/06\/Ma-Po-Tofu2-685x1024.jpg 685w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/06\/Ma-Po-Tofu2-200x300.jpg 200w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/06\/Ma-Po-Tofu2.jpg 700w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><em><\/em><\/strong><\/p>\n<p><strong><em>Tricks<\/em>: <\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Boiling the tofu before the cooking of the dish ensures that they remain intact and firm during the frying.<\/li>\n<li style=\"text-align: justify;\">Use different types of chillis and chilli pastes (there are 6 here) to create a whirlwind experience!<\/li>\n<\/ul>\n<p><strong><em>Disclaimers<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Some recipes use firm tofu to cook this dish. I personally prefer the softer texture of the silken tofu because it is more capable of absorbing the different chilli pastes all at once.<\/li>\n<li style=\"text-align: justify;\">I used sotong sauce instead of chilli bean paste, as per traditional methods, because this sauce works more effectively to bring out a numbed tongue.<\/li>\n<\/ul>\n<p><strong><em>Fiery rating:<\/em><\/strong><br \/>\n\ud83d\udc7f \ud83d\udc7f \ud83d\udc7f \ud83d\udc7f \ud83d\udc7f<\/p>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n2 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=991\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Softness and Spiciness &#8211; That&#8217;s What Little Girls Are Made Of? What are little girls made of? Tofu and spice and all things nice. That&#8217;s what little girls are made of! And so is this my version of the nursery &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=991\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[132,38],"tags":[226],"class_list":["post-991","post","type-post","status-publish","format-standard","hentry","category-chinese","category-tofu","tag-stir-fried"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Softness and Spiciness - That&#039;s What Little Girls Are Made Of? What are little girls made of? Tofu and spice and all things nice. That&#039;s what little girls are made of! 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And so is this my version of the nursery rhyme that reveals the exact sentiments of this dish. Ingredients: Silken tofu: 200g, cubed Boiling\" \/>\n\t\t<meta property=\"og:url\" content=\"https:\/\/peepor.net\/pint\/blog\/?p=991\" \/>\n\t\t<meta property=\"article:published_time\" content=\"2010-06-30T00:22:11+00:00\" \/>\n\t\t<meta property=\"article:modified_time\" content=\"2013-05-02T04:16:45+00:00\" \/>\n\t\t<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n\t\t<meta name=\"twitter:title\" content=\"Silken Ma Po Tofu - Hungry Peepor\" \/>\n\t\t<meta name=\"twitter:description\" content=\"Softness and Spiciness - That&#039;s What Little Girls Are Made Of? What are little girls made of? Tofu and spice and all things nice. That&#039;s what little girls are made of! And so is this my version of the nursery rhyme that reveals the exact sentiments of this dish. 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