Mapo Tofu

Saturday, July 02, 2011

G always says he makes the best mapo tofu, and indeed he does, but what good is that if it ever comes around once in 10 years! Ha.. ha..

A bit different from what he learnt from a Chinese chef, but this one's possibly a tad healthier!

2 lbs turkey or pork mince
1 large pack tofu (4 squares), diced
1 chopped or shredded eggplant (optional)
1 chopped or shredded zucchini (optional)
4 tbsp minced garlic
1/2 onion, small diced to cook
1/2 onion, large diced
2 green bell peppers. diced (optional)
1 cup tomato paste
1 cup hot bean sauce
salt to taste
2-3 tbsp sesame oil
szechuan peppercorns, ground (prickly ash pepper)
sliced green onions
sprigs of cilantro

1. Heat oil in a saute pan, then sweat garlic and small diced onions.
2. Add the minced meat and stir until cooked, followed with eggplant and zucchini, if using.
3. Pour in the bean sauce and the tomato paste, too dry, add some chicken broth or water.
4. When starting to boil, add large onions and peppers.
5. Stir until peppers are slightly tender, then season with salt and szechuan peppercorns ... fiery!!
6. In the final stirring, pour a little sesame oil in for fragrance
7. Garnish with sliced green onions, cilantro and a final sprinkling of the peppercorns.

Hot and spicy!! 

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