MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mwa Po Tofu (Pock-Marked Mama's Bean Curd)
Categories: Beef, Chinese
     Yield: 1 Batch

     4 pk Firm bean curd
     7 oz Lean beef; finely minced
          -(ground)
     1 sm Leek
   1/4 c  Frying oil
     2 tb Chinese fermented black
          -beans; finely chopped
     2 ts Hot bean paste; up to 3 ts
     3 ts Garlic; crushed
     3 ts Fresh ginger; finely chopped
     1 ts Fresh red chili pepper;
          -finely chopped -OR-
     1 ts Chili sauce
     1 ts Chinese brown peppercorns;
          -dry fry and grind fresh!

MMMMM-------------------------SEASONING------------------------------
 1 1/2 tb Light soy sauce
     1 tb Rice wine or dry sherry
   1/2 ts Salt
 1 1/2 ts Sugar
     1 c  Chicken stock or water
     1 tb Corn starch

 Cut the beancurd into 1/2" cubes and soak in hot water until needed.
 Trim and shred the leeks. Heat the frying oil and stir-fry the beef
 until lightly coloured, then add the leeks and stir-fry a further 30
 seconds. Add the chopped black beans, the bean paste, garlic, ginger,
 and chili pepper of chili sauce and stir-fry for a further 30
 seconds, then add the pre-mixed seasoning ingredients and bring to a
 boil. Simmer for 1 minute.

 Drain the bean curd and add to the sauce, reduce the heat and simmer
 until the sauce is well reduced and the flavor thoroughly permeating
 the bean curd. Transfer to a serving dish and sprinkle with Chinese
 pepper. Add more Chinese pepper on top of each serving when going
 back for thirds...

 Recipe by Steve Kramer

 Recipe FROM: <https://web.archive.org/web/20211017163807/
 http://recfoodcooking.org/sigs/Steve Kramer/
 Ma Pwo Tofu (Pock-Marked Mama's Bean Curd).html>

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