Mapo Tofu
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs tofu, fresh (approx. 400 g each)
- 200 g minced pork (no seasoned mince)
- 4 tablespoon bean paste (Doubanjiang, Chinese chili bean paste)
- 6 clove (s) garlic, finely chopped
- 4 spring onions, cut into thin rings
- 2 tablespoon Szechuan pepper
- 2 tablespoon chilli oil
- 2 tablespoon ginger, finely chopped
- 2 tablespoon rice wine or Chinese cooking wine
- 2 tablespoon peanut oil
- 500 ml water
- 2 tablespoon sea salt
- 2 tablespoon, leveled rice flour or starch
Print Recipe
Pin Recipe Instructions
- Cut the tofu into approx. 2 cm cubes. Mix water and 2 tablespoons of salt in a bowl, add the tofu pieces and let steep for at least 10 minutes. Then drain in a sieve.
- Toast the Szechuan pepper in a hot pan without oil. Then grind finely in a mortar.
- Put the peanut oil in a hot pan and fry the minced meat in it. Add chilli oil, rice wine, chilli bean paste, ginger, Szechuan pepper, half of the garlic and 2/3 of the spring onions and briefly toast everything together. Top up with 500 ml of fresh water, add the tofu pieces and let everything simmer gently. Mix the rice flour with a little water in a cup, add to the pan and mix everything carefully and simmer for another 2 minutes until it is lightly bonded.
- Then place in a bowl and sprinkle with the remaining garlic, spring onions and some Szechuan pepper.
- This goes best with rice or mantou.
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