Cooked - Mapo Tofu

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Mapo Tofu

1.0

2 Tbsp (28g) oil

250g regular minced pork, beef is fine as a backup

1 tsp soy sauce

2 Tbsp (40g) fermented bean paste, (Gochujang is a backup, use less chilli if so)

2 cloves (8g) garlic, minced

1 tsp Sambal or ½ tsp chilli flakes

1 Tbsp Sriracha

1 cup (250ml) chicken stock

1 block (300g) medium-firm tofu, cut into ¾” cubes

1 Tbsp cornstarch + 2 Tbsp water

1 tsp (7g) ketchup

1½ tsp ground Sichuan peppercorn, or to taste (with more for garnish)

3 spring onions, thinly sliced whites, 1 inch greens

Heat 2 tbsp oil, Brown minced pork or beef on a high heat.
Add Bean Paste, Soy Sauce, Ketchup. Brown
Add the whites of the Spring Onions, Garlic, Sambal, Sriracha until garlic is fragrant, don't burn
Add diced tofu and pour over chicken stock.
Simmer tofu until warmed through, this step will depend on the firmness of your tofu
Add Cornstarch Slurry a splash at a time, waiting 30s for the right consistency. Aim for bolognase, the sauce should stick to the tofu
Turn off heat and add the greens of the spring onions, other garnishes and as much Sichuan peppercorn as you can handle. I cant handle much XD

Course🍽️Main Course

Diets🥩Carnivore...

CategoryTofu Dish

Cuisine🇨🇳Chinese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 45 weeks ago

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