Mapo Tofu 麻婆豆腐
May 24, 2010 § 1 Comment
Mapo Tofu is a traditional Sichuan dish, it’s a combination of tofu, minced meat and spicy bean based sauce. Authentic Sichuan’s mapo tofu is really spicy, my version of it has been adjust to medium spicy because neither I nor my family can take the heat! In addition, tomatoes are added to enhance the sourness a little bit and to make this dish more healthy.
- 1 pack – Medium firm tofu, cut into 1-inch cubes;
- 1/2 pounds – Minced port;
- 2 – Medium tomatoes, sliced;
- 2 cloves – Garlic, minced;
- 1 little piece – Ginger, minced;
- 2-3 tablespoon – Chili bean sauce;
- 1 tablespoon – Sweet bean paste;
- 1 tablespoon – Shaohsing cooking wine;
- 1 tablespoon – Soy sauce, less sodium f possible;
- 1 teaspoon – Sugar;
- 2 tablespoon – Water;
- 1 teaspoon – Corn starch.
Mix corn starch and water, set aside. Heat a non-stick pan or wok with 1 tablespoon of vegetable oil, add ginger, garlic and minced pork, quickly stir fry until the meat change color. Add seasoning and mix well, keep stirring it for a minute or two until you can smell the chili bean paste. Add tomato and tofu cubes, let it cook for 3-4 minutes, until the tomato become soft, lower the heat and add corn starch water, cook until it’s not cloudy. Serve on rice.