Who’s up for some spicy, saucy tofu? Mapo tofu is a dish that hails from Szechuan. Use as much or as little meat as you like - this is a recipe for the rehabilitating carnivore.
Full recipe: https://servedwithrice.com/mapo-tofu-spicy-saucy-and-big-bold-flavours/
Ingredients
- Tofu: soft or silken, about 200-300g per portion.
- Ground meat: pork and/or beef, as much as you like. I am a small person, and 100g is plenty for me.
- Aromatics:
Garlic, ginger and spring onions
Chili flakes and Szechuan peppercorns
A teaspoon or so per portion of Doubanjang (fermented spicy soybean paste) if you can find it
A small handful of fermented black beans - Sauce: water, soy sauce and a bit of corn starch
Instructions
- Soak the fermented black beans an hour or two ahead of cook time.
- Get your rice going, so it can cook as you make the recipe.
- Chop up and sauté all the aromatics in oil until fragrant, followed by the ground meat.
- Break up the meat and let it brown.
- While waiting for meat to brown, prepare vegetables and cut tofu into chunks.
- Once meat is browned, add the sauce ingredients and adjust the flavour to your liking. Thicken as desired with corn starch slurry.
- Add tofu and simmer for 10-15 minutes undisturbed.
- Use the time to cook vegetables, and do some cleanup.
- Serve it with rice
Pro tip: to prevent the rice from getting soggy, keep your tofu and sauce in the bottom of each lunchbox and put the rice on top.
Enjoy!
Comments
Post a Comment