Mapo Tofu
Total Time
12 minutes
Prep Time
7 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(37)
Ingredients
2 servings
- 2 tbsp oil (peanut, vegetable or canola)
- 1 garlic clove (, minced)
- 1 tsp ginger (, finely chopped or minced)
- 1/4 cup scallions/shallots (, minced)
- 5 oz / 150 g ground/minced pork (or beef or chicken)
- 2 tsp chili bean sauce (, adjust to taste (see notes)
- 12 oz / 300 g Firm Tofu (see notes)
- 1 cup water
- 1 tbsp cornstarch
- 1/2 tsp chicken or vegetable stock powder
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp Hoisin Sauce
- 2 tbsp Sake or Chinese Wine
- 1 tsp sesame oil
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Preparation
Step 1
In a bowl, combine cornflour with a splash of water, mix to combine, then add remaining Sauce ingredients and mix well.
Step 2
Cut the tofu into 1/2 "/ 1 cm cubes.
Step 3
Heat oil in wok over high heat.
Step 4
Add garlic and ginger and stir fry for 10 seconds.
Step 5
Add scallions/shallots and stir fry for 30 seconds.
Step 6
Add mince and stir fry until the outside is brown, breaking up clumps.
Step 7
Add Chili Bean Sauce and stir fry for 30 seconds.
Step 8
Add tofu and sauce, and gently stir to cook the sauce until it becomes thick and saucy (about 1 to 2 minutes).
Step 9
Serve with rice.
Step 10
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