Mapo Tofu
Chinese tofu in a spicy sauce with minced meat, garlic, ginger, and Sichuan pepper.
Ingredienti
- tofu morbido500 g
- carne di maiale macinata200 g
- pasta doubanjiang2 cucchiaio
- aglio3 spicchi
- zenzero1 cucchiaino
- salsa di soia1 cucchiaio
- amido1 cucchiaio
- cipollotto20 g
- pepe di sichuan0.5 cucchiaino
- sale1 a piacere
- brodo500 ml
- acqua500 ml
- zenzero fresco1 cucchiaino
Istruzioni
Cut the tofu into cubes and cover with hot salted water for 5 minutes, then drain.
Fry the minced meat in a wok or skillet until browned.
Add the garlic, ginger, and doubanjiang paste, and fry for 1 minute until fragrant.
Pour in 250 ml of water or broth, add the soy sauce and tofu.
Simmer for 5 minutes, stirring gently so as not to break the tofu.
Thicken with starch dissolved in water, sprinkle with green onion and Sichuan pepper.
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