Mapo Tofu
Chinese tofu in a spicy sauce with minced meat, garlic, ginger, and Sichuan pepper.
Ingredients
- Soft tofu500 g
- Ground pork200 g
- Doubanjiang chili bean paste2 tbsp
- Garlic cloves3 cloves
- Ginger1 tsp
- Soy sauce1 tbsp
- Cornstarch1 tbsp
- Spring onion20 g
- Sichuan pepper0.5 tsp
- Salt1 to taste
- Broth500 ml
- Water500 ml
- Fresh ginger1 tsp
Instructions
Cut the tofu into cubes and soak it in hot salted water for 5 minutes, then drain.
Brown the pork in a wok or skillet.
Add garlic, ginger, and doubanjiang and fry for 1 minute until aromatic.
Pour in 250 ml water or broth, add soy sauce and tofu.
Simmer for 5 minutes, stirring gently so the tofu does not break.
Thicken with cornstarch mixed with water, then finish with spring onion and Sichuan pepper.
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