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Mapo Tofu

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Mapo Tofu

Adapted from the Wikibooks Cookbook: Mapo Tofu

SKSouCrunch Kitchen·
Everything in this version is new:
  • +14 ingredients
  • +5 steps

Ingredients

added removed changed
  • Added: 1 tbsp vegetable oil
  • Added: 1 onion, sliced
  • Added: 2 tsp minced ginger
  • Added: 1 tsp crushed dried chile
  • Added: 200 g minced beef or pork
  • Added: 4 cloves garlic, minced
  • Added: 2 tbsp chili bean paste (doubanjiang)
  • Added: 1 tbsp soy sauce
  • Added: 1 tbsp rice wine
  • Added: 120 ml water or stock
  • Added: 500 g silken tofu, cut into cubes
  • Added: 2 tsp Sichuan pepper, roasted and ground
  • Added: 3 green onions, cut into 2 cm pieces
  • Added: 2 dried wood ear mushrooms(optional)

Method

added removed changed

  1. Added step 1:

    If using the dried mushrooms, soak them in hot water for 10 minutes, then slice.

    10 min

  2. Added step 2:

    Heat the oil in a wok or deep pan and sauté the onion with the ginger and crushed chile.

    3 min

  3. Added step 3:

    Add the minced meat and garlic and fry until browned.

    5 min

  4. Added step 4:

    Stir in the chili bean paste, soy sauce, rice wine, water and mushrooms. Gently slide in the tofu, lower the heat and simmer for 5–10 minutes without stirring too much.

    8 min

  5. Added step 5:

    Sprinkle with the Sichuan pepper and green onions and serve over steamed rice.

    1 min