Recipe Cuisine: Chinese
Theme: 10 Iconic Asian Ingredients
Mapo Tofu
By: Natsuko Locke
Ingredients
- 300g Silken or Firm Tofu, drain and cut into 2cm cubes
- 100g Pork Mince
- 1 Spring Onion, both white and green parts, thinly sliced
- 1 Garlic Clove, finely chopped
- 2-3 tsp Chilli Bean Sauce
- 1 tbsp Red Miso
- 1 tbsp Sugar
- 1 tbsp Soy Sauce
- 1 tsp Chicken Stock Powder
- 2 tsp Sesame Oil
- 1 tsp Sichuan Peppercorn, coarsely ground
- 200ml Water
- 1/2 tbsp Potato Starch or Cornstarch with 1 tbsp Water
- 1-2 Birds Eye Chilli, Sliced for topping
Product used in recipe
- LEE KUM KEE - CHILLI BEAN SAUCE
Method
- Drain Tofu. (Wrap Tofu with paper towel and leave 15 minutes if you have time) In a small bowl, combine sugar, soy sauce, chicken stock powder, and water for making sauce mixture. In a separate bowl, combine potato starch (cornstarch) with 1 tbsp of water and set a side.
- Heat sesame oil in a flying pan or wok over high heat, add garlic and white part of spring onion and stir for 15 seconds.
- Add pork mince, cook until brown breaking up chunks.
- Add chilli bean sauce, miso and Sichuan peppercorn, and stir well.
- Add sauce mixture, stir through and simmer for 3-4 minutes.
- Add well mixed potato starch mixture and tofu, then gently stir to cook.
- Serve with a bowl, top with green part of sliced spring onion, chilli and sprinkle of Sichuan peppercorn (optional). Enjoy with steamed rice.
