Mapo Tofu
Ingredients: Sesame Oil, Ground Pork, Chopped Garlic, Chopped Ginger, Doubanjiang - Chili Bean Paste · 30 min cook time · 280kcal · $9.20
Ingredients
1tbsp Sesame Oil, 100g Ground Pork, 1tbsp Chopped Garlic, 1tbsp Chopped Ginger, 0.5tbsp Doubanjiang - Chili Bean Paste, 1tbsp Tian Mian Jiang - Sweet Bean Sauce, 2tbsp Sake, 0.5tsp Granulated Chicken Stock (Chinese-style), 150ml Hot Water, 1tbsp Soy Sauce, 1block Firm Tofu, 30g Garlic Chives, 2tsp Potato Starch, 1.33tbsp Water
Instructions
1. Wrap the firm tofu with a thick paper towel, use a dish as a weight, and let it sit for 20 minutes to drain.
2. Chop the garlic into fine pieces, slice and fine chop the ginger, and cut the garlic chives into half-inch pieces.
3. Dissolve the granulated chicken stock in hot water. Dissolve the potato starch in twice its volume of water.
4. Gently remove the paper towel from the tofu and dice it into 3/4 inch cubes.
5. Heat up the pan with sesame oil and stir-fry the ground pork at high heat while breaking it into small pieces.
6. When the pork is thoroughly cooked, add chopped garlic and ginger, reduce heat to medium, and stir-fry until aromatic.
7. Move the pork to one side, put doubanjiang and tian mian jiang directly on the heated surface, and fry at low heat.
8. Mix the condiments and pork together, add sake, and stir until moisture is gone.
9. Add chicken stock, soy sauce, and sake to the mixture, stir lightly, and put in the tofu cubes.
10. Bring to a boil at high heat, then reduce heat to medium-low and simmer for two to three minutes.
11. Add in the garlic chives and gently stir.
12. Lift the pan from the burner, pour in the potato starch while swirling, mix gently, and heat over high heat for 30 seconds until thickened.
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