Mapo Tofu
INGREDIENT
300g Soft or medium tofu – cubed
150g Minced beef
2 tbsp Cooking oil
2 cloves Garlic – minced
1 tsp Ginger – minced
1 tbsp Spicy fermented bean paste
1 tbsp Soy sauce
½ tbsp Oyster sauce
½ tsp Sugar
¼ tsp White pepper
½ tsp MSG
½ cup Chicken stock
Slurry
1 tbsp Cornstarch
2 tbsp Water
Garnish
1 stalk Spring onion – chopped
Method
- Heat oil in a wok or pan. Add garlic and ginger, stir-fry until fragrant.
- Add minced beef and cook until browned.
- Add spicy fermented bean paste , stir well to coat the meat and release aroma.
- Add soy sauce, oyster sauce, sugar, white pepper, and MSG. Mix well.
- Pour in chicken stock, bring to a simmer.
- Add tofu cubes gently and simmer for 3–5 minutes so the flavours absorb.
- Mix cornstarch and water to make slurry .
- Add slurry and stir gently until sauce thickens.
- Garnish with spring onions before serving.
