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We hope you got benefit from reading it, now let’s go back to mapu tofu #chinesecooking recipe. You can have mapu tofu #chinesecooking using 17 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Mapu tofu #chinesecooking:
- Prepare Sauce
- Use 1 tablespoon fermented black beans (or blackbean sauce)
- Take 1 cup chicken/veg stock
- Provide 2-3 tbsp chili bean paste
- Provide 1 tbsp Chinese rice wine
- Use 1 tbsp soy sauce
- You need 1 tbsp sugar
- You need 1/2 tsp ground Sichuan pepper
- Use Other ingredients
- Use 2 tbsp vegetable oil
- Prepare Half small pack ground pork or beef
- Get 2 leeks, white parts only, thinly sliced at an angle
- You need 2 cloves garlic, minced
- Provide 1 tsp minced ginger
- Provide 1 block soft or medium-firm tofu drained and cut into 1-inch
- Use 1 tbsp cornflour, dissolved in 2-3 tbsp water
- Provide 1-2 spring onion, green part only, chopped for garnish
Steps to make Mapu tofu #chinesecooking:
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- Prepare the sauce: Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon. Combine the black beans with the chicken stock, chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Sichuan pepper. Set aside.
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- Heat a wok or large pan or wok over high heat. Add the cooking oil and swirl to coat the base. Add the pork and stir-fry until crispy and starting to brown but not yet dry, about 2 minutes, breaking up the pork with a spatula. Reduce the heat to medium, then add leeks, garlic, and ginger and stir-fry until fragrant, about 1 minute.
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- Pour in the sauce and bring the liquid to a boil, the reduce to a simmer. The liquid should now have a nice red color. Gently add the tofu cubes, being careful to not move them around too much or else they will break up. Allow the sauce to simmer for about 2 to 3 minutes so the tofu can cook and absorb the the sauce.
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- Carefully push the tofu to the sides and create a small well in the middle. Stir in the cornflour mixture in the center. Allow the liquid to simmer for another minute, until the sauce has thickened enough to coat the back of a spoon. Transfer to a deep plate or wide bowl, sprinkle spring onion on top, and serve hot with steamed rice.
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