VeganJendai RobinsonComment

Mapo Doufu

VeganJendai RobinsonComment
Mapo Doufu

Delicious with every bite.

Ingredients:

Medium firm tofu (250g, chopped 1.5 cm chunks)

1/2 tsp ginger (diced)

1 tsp Sichuan pepper

1.5 tsp Pixian broad bean chili paste

1 tsp fermented black bean

1 tsp chili powder

2 pieces green garlic leaf ( 1.5 cm long)

1.5 tsp light soy sauce

1 tsp sugar

Sesame oil (few drops)

1 tsp corn starch mixed with 2 tsp water

Minced beef, 1 tbs, marinate with rice wine and soy sauce (optional)

Directions:

  1. Heat wok on high flame for a few seconds then turn to low flame, add 2 tbsp oil, Sichuan pepper and cook until the pepper turns a light brown color and is fragrant. Remove.

  2. Add beef, mix till the beef is well done, add broad bean chili paste, mix for 10 seconds, add fermented black bean, ginger, garlic, mix for 5 seconds, add chili powder, mix for 5 seconds until all are fragrant then add 150 mL of water.

  3. Add tsp of sugar, 1.5 tsp of light soy sauce, drain doufu and add, mix well, cover and cook for 10 minute (during the cooking process mince Sichuan pepper into powder and prepare cornstarch solution).

  4. When 2/3 of the water is gone, add the cornstarch solution, add green garlic leaf, turn off heat, sprinkle with Sichuan pepper powder and sesame oil. Take out and serve.