Signature Dish of Steve Kramer

Ma Pwo Tofu (Pock-Marked Mama's Bean Curd)

4 squares firm bean curd
7 oz lean beef, finely minced (ground)
1 small leek
1/4 cup frying oil
2 tablespoon Chinese fermented black beans, finely chopped
2-3 teaspoons hot bean paste
3 teaspoons crushed garlic
3 teaspoons finely chopped fresh ginger
1 teaspoon finely chopped fresh red chili pepper or chili sauce

1 teaspoon Chinese brown peppercorn powder (dry fry and grind fresh!)

Seasoning:
1 1/2 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup (8 fluid oz) chicken stock or water
1 tablespoon cornstarch

Cut the beancurd into 1/2 inch 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...

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