Mapo Tofu

    Mapo Tofu

    3saves
    1hour


    1 person made this

    You'll love this Mapo Tofu - a combination of tofu and pork mince in a spicy chilli- and bean-based sauce. Its got a nice chilli taste and goes well served with steamed Jasmine Rice.

    Ingredients
    Serves: 2 

    • 1 packet smooth silken tofu, cubed
    • 150g pork mince
    • 1 tbsp cooking oil
    • 2 tsp grated ginger
    • 2 cloves garlic sliced
    • 1 small onion sliced
    • 2 Tablespoon chopped spring onion (white and green parts separated)
    • 1 Tablespoon finely chopped preserved Chinese radish
    • 2 Tablespoon chopped chinese dried mushrooms (hydrated)
    • 1 Tablespoon Chinese red chilli sauce (or any chilli paste/sauce)
    • 1 Tablespoon yellow bean sauce
    • 1/2 Tablespoon Chinese rice cooking wine
    • 3 Tablespoons (60ml) water
    • Marinade for the pork mince
    • 1 tsp salt
    • 1 tbsp cornflour
    • 1 tbsp cooking oil
    • Seasoning
    • 1/2 tbsp dark soy sauce
    • 1 tsp light soy sauce
    • 1/3 tsp salt
    • 2 tsp sugar
    • 1/2 tsp chicken stock powder
    • white pepper to taste (a couple pinches)
    • 1/2 tbsp sesame oil

    Directions
    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. Mix together all of the marinade ingredients and marinate the pork mince in it. Set aside.
    2. Prepare the seasoning by mixing all of the seasoning ingredients in a bowl and set aside.
    3. Heat up a wok over medium high heat and add the cooking oil. When the oil is hot, add the ginger, garlic, onion, the white part of the spring onion preserved radish, stir briskly and then add in the pork mince.
    4. Stir fry to mix everything together, then add in the chilli sauce and yellow bean sauce and lastly the Chinese cooking wine, keep stir frying in the meantime.
    5. Slowly add in the water and the prepared seasoning, turn the heat to medium and bring to the boil.
    6. Add in the tofu cubes, gently stir to mix into the sauce and let it boil for about 2-3 mins at medium heat. Use medium high heat to evaporate the liquid if you feel there is too much liquid.
    7. Dissolve 1 tbsp cornflour with a little cold water and add into the sauce to thicken it. Gently stir to mix.
    8. This is now ready. Serve immediately on a deep plate and garnish with the chopped green spring onion.

    See it on my blog

    Gourmet Traveller 88

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