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Mapo Tofu

Ingredients:

    1 block of tofu (250g), cut into cubes

    150g pork mince

    2 clove garlic, chopped

    1 knob of ginger,chopped

    2 spring onion, chopped

    Salt & white pepper

    1 tsp Soy sauce

    2 tsp Chili Bean Sauce* (Toban Djan)

    2 tsp Sweet bean paste* (Tian Mian Jian)

    1 Tbsp Mirin

    1 tsp brown sugar

    1 cup chicken stock, reduced salt

    1 Tbsp sesame oil

  • 1 tsp potato / corn starch
  • * Chili Bean sauce (Toban Djan) : This is one of the Chinese condiments that I personally use often.

    It is fermented soybean with chili, salt and wheat flour. Readily available in supermarket and Asian

    stores.

    * Sweet Bean Paste (Tian Mian Jian) is a dark brown coloured Chinese condiment and made from

    wheat flour, salt, sugar and soy bean - taste very similar to miso but a lot sweeter. This is readily

  • available in Asian Stores - but if you can’t find them, you can mix miso as a substitute.
Source: http://www.sachieskitchen.com
Filed under: Dinner, Other Protein, Chinese
Submitted by: Sachie 13 January 2016

This is a traditional Chinese Tofu dish which many Asian people of all different nationalities enjoy. Sometimes, I add eggplants to this dish if they are in season. Also as an alternative, instead of using pork, you can use chicken mince. If you love hot dishes and like a bit of a kick, you can add chili oil to this dish.

Prep time:
10 minutes
Cooking time:
10 minutes
Serves:
2
Rating:

Method:

1. Mix soy sauce, chili bean paste (Toban Djan), sweet bean paste (Tian mian Jian), mirin and

sugar in a small ramekin and set aside.

2. Place a wok on high heat and add 2 Tbsp of cooking oil, garlic, ginger and spring onion.

Stir for a minute or until fragrance.

3. Add pork mince and cook for a couple of minutes. Season with salt and white pepper.

4. Once the pork is almost cooked, add the mixed sauce and cook for another minute and

add chicken stock and tofu, bring to boil. Reduce heat to medium and cook tofu for 4-5

minutes. Stir gently.

5. Add a tablespoon of water to potato starch and mix well. Add this to the wok and add

sesame seed oil, stir gently and turn off the heat. Serve with steamed rice.

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