A favorite dish in Kuala Lumpur, minced meat and diced tofu in a spicy, delicious sauce.
My tolerance for spicy food is way bigger than before I came to Malaysia. Still, I cannot eat as spicy as a local…yet.
Enjoy!
mapo tofu
Ingredients
1 tbsp vegetable, neutral oil
300g minced meat (beef, pork)
4cm or 20g grated ginger
6 grated garlic cloves
2 spring onions, finely cut (separate white and green parts)
2 tbsp Toban Djan (Chinese chili bean sauce)
½-1 tsp ground Sichuan peppercorn
4 tbsp Shaoxing wine
2 tbsp light soy sauce
2 tsp sugar
300ml chicken stock
1 tbsp cornstarch mixed with 2 tbsp water
2 tsp roasted sesame seeds oil
300g smooth tofu, diced
To serve: plain white rice
Method
In a wok, heat the oil and shallow fry the minced meat.
Add ginger, garlic, white parts of the onions, Toban Djan and Sichuan peppercorn. Simmer for 2 minutes, then add the wine for 1-2 minutes.
Pour in the chicken stock, add the soy sauce, sugar and mix.
After 2-3 minutes of simmering, add the cornstarch mixture followed by the diced tofu. Mix gently, then turn off the heat and add the green parts of the onions and roasted sesame oil.
Eat with white rice and enjoy it!
Tips & cheats
For my non-meat eater daughter, my suggestion is to substitute the meat with minced shiitake mushrooms or do the recipe only with tofu. Use a veggie stock instead of the chicken one.
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