Updated – as requested, I have included a picture of the hot bean paste jar that I used.
Here is a SUPER simple dish that only takes about 5 minutes, only requires about 3-4 ingredients, and tastes surprisingly good (for something that has is missing meat!)
Heat ~1 tablespoon of canola oil in the bottom of a large wok (medium high heat). Add minced garlic (I put about 3 cloves worth) and chopped scallion bulbs (maybe 2 bulbs?) and cook until fragrant but before it starts to burn (~ 1 minute or so).
Add one package worth of diced silken soft tofu (you can use firm too – it’s really personal preference). Stir it around to heat it up.
Add about 1-2 tablespoons of hot bean sauce to taste (la doban jiang).
Stir around until sauce is well mixed throughout.
Top with chopped scallions (green part).
Serve!
You can optionally add ground meat and make this into normal Ma Po Bean Curd. If you have Sichuan peppercorns, you can add that as well for a more authentic Sichuan flavor.
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hey, can you post a picture of the hot bean paste jar?
i haven’t made this in a while. i need to fix that.
WOW (impressed look). Your version looks so yummy.
Here I bought a sauce pack so as to skip all the seasonings! and i will try this friday after work.
http://yummiexpress.freetzi.com
Amazingly easy and FABULOUS!
Hi Jen,
I just read your Ippudo post :p and this one and consequently must tell you about our newest favorite ramen place in OC – Mentatsu in Costa Mesa…their mabodofu ramen is AWESOME!!!
-Jaia
Thanks Jaia! My family is going to LA for vacation this summer so maybe we’ll look for it. 🙂
WoW!!!!!!!! Nice dish