• Ingredients: 15
  • Serves: 3

Ma-po tofu with accompaniment: steamed rice.

Ingredients

For sauce

  • Accompaniment: steamed rice

Chicken:

  • 2 pounds skinless, boneless chicken thighs, cut into 2″ pcs.
  • 2 garlic cloves, chopped
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 tsps. ground cumin
  • 2 tsps. paprika
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • Vegetable oil
  • Warm pita bread, labneh ,chopped tomatoes, and fresh mint leaves
  • special equipment: Sixteen 8″ bamboo or metal skewers

Garnishing Syrup (optional)

  • 1 cup honey
  • 1/4 cup rose water
  • 1/2 tsp. saffron
  • 1/2 tsp. cardamom

Directions

Make sauce:

Poach tofu:

  1. Step 1 Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

    For this step you will need

Stir-fry pork:

  1. Step 2 Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat.

    For this step you will need

  2. Step 3 Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink.

    For this step you will need

Finish stir-fry:

  1. Step 4 Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
  2. Step 5 Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
  3. Step 6 Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion.

    For this step you will need

Nutrition information

Calories 278 Carbohydrates 11 g (4%)
Fat 17 g (26%) Protein 22 g (44%)
Saturated Fat 5 g (24%) Sodium 526 mg (22%)
Polyunsaturated Fat 4 g Fiber 2 g (10%)
Monounsaturated Fat 7 g Cholesterol 41 mg (14%)