Mapo tofu bean curd (v2)
Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 500g firm tofu - drain and cut into about 2 cm cubes
- 3 garlic cloves - finely chopped
- 30g fresh ginger - finely chopped
- 350g ground beef or pork
- 1 leek (white parts) - chop roughly
- 1 leek (green parts) - chop roughly
- Ingredient A -
- 2 tbsp shaoxing rice wine or cooking sake (japanese) or simply white wine
- 1 1/2 tbsp weipa or torigara powder
- 1 tbsp toban djan/chili bean sauce or gochujang
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1/2 tbsp sichuan peppercorn oil
- 1 to 2 tbsp brown sugar
- 300ml water
- 1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water
Instructions
- 1. In a skillet, fry ginger and garlic until fragrant. Add the meat and leek (white parts), continue stir-frying until the meat is no longer pink.
- 2. Add all the ingredient A to season, mix well. Add water and tofu, then bring it to boil. Once it starts boiling, add leek (green parts) and simmer for about 1 to 2 minutes.
- 3. Turn the heat to high, and pour the dissolved katakuriko/potato starch to thicken the sauce.
- Serve with steam rice!
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