Mapo Tofu

Vegie Delights Savoury Mince 120g Vegie Delights Savoury Mince
Bean Supreme Firm Tofu
(and the marinade)
1 block (chopped into 1 cm pieces)
1 tsp soy sauce
½ tsp ginger (minced)
½ tsp garlic (minced)
Mapo Ingredients 1 tsp oil
2 tsp Sichuan pepper corns
4 tsp spicy fermented bean paste (Doubanjiang)
½ tsp Chinese 5-Spice
1 cup vegetable stock
1 tsp sugar
1 tsp chilli oil
½ cup spring onions (chopped)
Crispy shallots
Cornstarch
Rice Cooked
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Description

  1. Marinate the tofu:
    1. In a bowl, add the Bean Supreme tofu and the marinade ingredients.
    2. Mix well and set aside.
  2. Mapo Tofu
    1. Heat the oil in a medium pan
    2. Fry the Sichuan pepper corns. Once they are just golden, take them out and dry them on a paper towel. Then blitz them up in a dry blender or a mortar and pestle. Set aside.
    3. Heat oil in a hot pan.
    4. Fry the bean paste and the Vegie Delights mince for a minute.
    5. Add half a cup of spring onions and toss for 30 sec.
    6. Add the marinated tofu and 5 spice powder to the pan gently. Do not break it up.
    7. Add the vegetable stock and sugar, bring to a boil. Then simmer immediately for between 10-12 mins.
    8. Mix 1 tsp of corn starch in ½ cup of water.
    9. Add the chilli oil and a little of the cornstarch to the sauce, and mix until it thickens. Check that it is a silken thick sauce. Add more corn starch of necessary. Once ready, remove from the heat.
    10. Transfer the Mapo Tofu into a bowl
    11. Garnish the Mapo Tofu with the Sichuan pepper corns, crispy shallots and spring onions
    12. Serve with rice.

 

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