Taiwan/China - Mapo Tofu Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 21 oz/600g medium firm tofu
½ tsp. salt
2 Tbsp. cooking oil
1 tsp. minced ginger
6 oz./170g minced beef or pork
1 tsp. Shaoxing rice wine, dry sherry or other rice wine
2 Tbsp. Sichuan chili bean paste a.k.a. spicy Doubanjiang
1 Tbsp. fermented black beans, rinsed and chopped
1 Tbsp. chili powder, or to taste
4 cloves garlic, crushed
2 cups/500 ml unsalted stock or water
2 Tbsp. corn starch, mixed with 3 Tbsp. water
1 stalk scallion/green onion, chopped
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Directions: |
Directions:Cut tofu in 1 inch/2 cm. squares. Gently slide the cubes into a pot-filled with cold water. Add salt. Bring the water to a boil then summer for another 2-3 minutes. Drain and set aside. Heat the oil in a wok. Add ginger then leave to sizzle for 10 seconds. Add minced meat and rice wine. Stir fry until the meat becomes pale. Stir in Sichuan chili bean paste, fermented black beans, chili powder and garlic. Fry until fragrant. Pour in stock/water then bring to a boil. Gently slide in drained tofu. Leave to boil, uncovered, until the liquid reduces by one-third. Throughly mix the corn starch and water mixture to combine; pour half of the mixture into the wok. Leave to boil for 10 seconds or so. Add the other half of the corn starch mixture. Remove the wok from the heat when the sauce is thickened. Spring with chopped scallion/green onion. Serve hot over plain rice. (Note: this may be spicier than you are accustomed
to, so alter accordingly.) Recipe adapted from: https://redhousespice.com/. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:30 - 45 minutes |
Personal
Notes: |
Personal
Notes: (Chinyeh is an Advisory Board Member of the San Diego Diplomacy Council.) "One of my favorite Chinese dishes is Mapo Tofu. My two sons love this dish and have learned how to cook it themselves."
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