Mapo Tofu

Feature: numbing and spicy
Serves 1 to 2 and ready in 20-25 min

Dietitian's rating

Ingredients

• 300g tofu
• 100g minced pork
• 1 stalk spring onion
• 5 slices of ginger
• 6 cloves of garlic
• 2 dried red chili peppers
• 1 tablespoon Szechuan pepper
• 1/2 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1/2 tablespoon soy sauce
• 1 tablespoon Szechuan hot bean sauce

Preparation (5 min)

• Cube tofu
• Mince ginger, garlic, spring onion, and dried red chili peppers
• Crush the Szechuan pepper coarsely in a mortar and pestle
• Mix 1/2 teaspoon cornstarch with water

Instruction (15-20 min)

• Heat 2 tablespoons vegetable oil until hot
• Stir in minced ginger, garlic, dried red chili peppers, and Szechuan hot bean sauce
• Stir-fly until aromatic
• Slide in minced pork and stir-fly until cooked thoroughly
• Add cubed tofu and pour in 1/2 tablespoon soy suace
• Stir-fly until cooked thoroughly
• Pour in prepared cornstarch sauce
• Stir-fly for a few seconds and place wok contents in a plate
• Sprinkle crushed Szechuan pepper and minced spring onion on top and serve