Mapo Tofu

Method

Submitted by Sean Aw on Fri, 08/20/2021 - 01:30

220g HARVEST GOURMET® Stir Fry Mince

8tbsp Corn oil

2tbsp Sichuan peppercorns

6tbsp Ginger, minced

2tbsp Fermented black beans

10g Red chilli padi, minced

4tbsp Spicy bean sauce

2tbsp Chilli oil

320ml Water

2tbsp Cornstarch

2tbsp Water, for cornstarch slurry

900g Silken tofu, cut each 300g block into 8 pieces

2tsp Sesame oil

1tsp White sugar

GARNISH:

50g Coriander leaves

5tsp Sichuan peppercorns

In a frying pan, lightly sauté the HARVEST GOURMET® Stir Fry Mince, set aside.
In a wok, add in corn oil and Sichuan peppercorn, stir-fry over medium heat till fragrant. Add in ginger, black bean and chilli padi, stir-fry till fragrant. Add in bean sauce and chilli oil, stir well. Turn heat up to high, add water, and bring to a boil.
Combine cornstarch and water together, add cornstarch slurry into the wok.
Allow the sauce to thicken before adding tofu and HARVEST GOURMET® Stir Fry Mince. Simmer for 3-5 minutes on low heat. Add in sesame oil and sugar, stir well to combine.
Garnish with Sichuan peppercorns and coriander leaves before serving.