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MAPO TOFU

  • 30 min
  • Easy
  • 10
  • 220 grams HARVEST GOURMET® Stir Fry Mince
  • 8 tablespoons Corn oil
  • 2 tablespoons Sichuan Peppercorns
  • 6 tablespoons Ginger, minced
  • 2 tablespoons Fermented black beans
  • 10 grams Red chilli padi, minced
  • 4 tablespoons Spicy bean sauce
  • 2 tablespoons Chilli oil
  • 0.32 liter Water
  • 2 tablespoons Cornstarch
  • 2 tablespoons Water, for cornstarch slurry
  • 900 grams Silken tofu, cut each 300g block into 8 pieces.
  • 2 tablespoons Sesame oil
  • 1 tablespoon White sugar
  • 50 grams Coriander leaves
  • 5 teaspoons Sichuan Peppercorns
Preparation
1
In a frying pan, lightly sauté the HARVEST GOURMET® Stir Fry Mince, set aside.
2
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.
3
Combine cornstarch and water together, add cornstarch slurry into the wok.
4
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.
5
Garnish with Sichuan peppercorns and coriander leaves before serving.
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