Mapo Tofu

麻婆豆腐, Spicy tofu dish from Sichuan region in China

I simplified the recipe in this Japanese article so it’s much simpler to cook at home more regularly

Ingredients

• Tofu (regular firmness) 300~400g
• 1 clove of garlic
• a small pice of ginger
• Chinese chilli flakes
• Chinese chilli paste(豆板醤, doubanjiang)
• Chinese bean sauce (甜麺醤, Tianmianjiang)
• Chicken bouillon powder
• Soy sauce
• Ground pork 100g
• Corn starch
• Green onions

Directions

1. Chop ingredients. Cut tofu into cubes. Mince garlic and ginger. Chop green onions.
2. Cook ground pork in a pan. Add 1 tbsp of soy sauce and 1 tbsp of Chinese bean sauce. Move it to somewhere else.
3. Cook minced garlic and ginger with sesame oil in the pan. Add 1 tbsp of Chinese chilli paste and lots of Chinese chilli flakes.
4. Boil tofu cubes in boiling water with some salt for a few mins
5. Add 100ml of hot water and chicken bouillon power to (3)
6. Add (2) to (5)
7. Drain boiled tofu and add it to (6). Lightly mix them.
8. Add 100ml of hot water to (7) and cook.
9. Add chopped green onions to (3) and quickly cook.
10. Turn off the heat. Add corn starch in water to (9). Cook again until the sauce is thickened.