Authentic Mapo Tofu Sichuan Recipe
Recipe by Ethan Wong
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配料
- 2 blocks Soft Tofu
- 100 克 Minced Meat
- 30 克 大蒜 (chopped)
- 2 汤匙 Chili Douban Sauce
- 1 茶匙 Sichuan Peppercorn
- 1 茶匙 Douchi
- 300 ml 水
- 2 汤匙 食用油
- 2 茶匙 Cornflour (potato flour as option)
- Scallion (to garnish)
Instructions
Preparation
- Chopped garlic.
- Cut tofu into small cubes of about 1 inch x 1 inch.
- Prepare the other ingredients.
Cooking
- Preheat a pan with cooking oil.
- Add chopped garlic, chili douban sauce, douchi, Sichuan peppercorn.
- Roughly stir fry on medium heat to mix the condiments together.
- Add minced meat and stir fry to aromatic fragrance on medium heat.
- Pour in 300ml of water.
- Gently add soft tofu in.
- Bring to a boil and reduce for about 5 minutes.
- Prepare 2 tsp of cornflour with 50ml of water.
- Mix the cornflour into the gravy as necessary. Check the thickness of the gravy, you do not want a too thick gravy.
- Remove from heat and transfer to serving plate or bowl.
- Sprinkle chopped scallion on top and serve.
Nutrition
Calories : 391大卡Carbohydrates : 10克Protein : 16克Fat : 30克Saturated Fat : 5克Polyunsaturated Fat : 2克Cholesterol : 36毫克Sodium : 143毫克Potassium : 265毫克Fiber : 1克Sugar : 1克Vitamin C : 5毫克Calcium : 36毫克Iron : 1毫克