Header AD

Mapo Tofu Recipe


Mapo Tofu Recipe

INGREDIENTS:
  • 1/2 lb minced pork
  • 1 package tofu (not silken), sliced into cubes
  • 3 tablespoon grapeseed oil or peanut oil
  • 2 teaspoon Sichuan peppercorn or black peppercorn, crushed
  • 4 dried chilies
  • 1 tablespoon Korean chili flakes (optional)
  • 3 green onion, chopped
  • 1 tablespoon rice wine
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 2 tablespoon doubanjiang (Chinese chili ban paste)
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 1/2 cup chicken stock
  • 1 tablespoon cornstarch
  • 2 tablespoon water
INSTRUCTIONS:
  1. Combine pork with rice wine, soy sauce, and 1/2 tablespoon of garlic. Mix well and set aside.
  2. Boil a pot of water with a little bit of salt, and blanch the tofu cubes for 1-2 minutes. Drain and set aside; this is an optional step to firm up the surface of tofu so that they don’t break easily when stir-fried.
  3. In a small mixing bowl combine doubanjiang, oyster sauce, sugar, rest of the garlic, ginger. Mix well and set aside.
  4. Heat a wok or skillet over med-high heat. Add oil, dried chili, Korean chili flakes (if using for extra heat), and crushed peppercorns. Sitr-fry for 10 seconds. Add the green onion, and stir-fry for 10 seconds. Add the pork and stir-fry untio they are no longer in pink.
  5. Add the doubanjiang mixture to the pork and stir well. Pour the chicken stock and bring to boil, then simmer for 3 minutes. Combine cornstarch with water in a small bowl and pour over the tofu. Cook for 1-2 more minutes until thickened. Serve over steamed rice.
Loading...
Mapo Tofu Recipe Mapo Tofu Recipe Reviewed by kuji hara on 3:14 AM Rating: 5

Post AD