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
Mapo Tofu
Mapo Tofu
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Instructions

  1. 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.
  2. Toast the Szechuan pepper in a hot pan without oil. Then grind finely in a mortar.
  3. 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.
  4. Then place in a bowl and sprinkle with the remaining garlic, spring onions and some Szechuan pepper.
  5. This goes best with rice or mantou.

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