Mapo Tofu Recipe

Ingredients|

Tofu Part:

1 (around 450g) pound of tofu sliced into cubes firm not soft + pinch of salt + water to simmer the tofu

Sauce:
1 cup water + 1 tbsp. cornstarch
1/2 chicken knorr cube
2-3 tbsp. soy sauce
3-4 tbsp. sugar
2 tbsp. sake or Chinese wine

1 tbsp. sesame oil

Meat+Tofu Mixture:

cooking oil for frying

4 tbsp. minced garlic

4 tbsp. minced onion

4 tbsp. minced ginger

150 grams of ground beef or pork

2-4 tbsp. chili bean sauce

3-7 pcs siling labuyo or more

1 (around 450g) pound of tofu sliced into cubes firm not soft + pinch of salt + water for boiling

1. Simmer the tofu in salted water until cooked, then drain and set aside.
2. In a bowl, mix water and cornstarch until dissolved. Add chicken knorr cube, soy sauce, sugar, sake or Chinese wine, and sesame oil. Stir until well combined, then set aside.
3. Heat cooking oil in a pan over medium heat. Add minced garlic, onion, and ginger. Stir-fry until fragrant.
4. Add ground beef or pork and stir-fry until browned.
5. Add chili bean sauce and siling labuyo. Stir-fry for a few minutes.
6. Pour in the sauce mixture and stir until it thickens.
7. Add the cooked tofu and gently mix until well coated with the sauce.
8. Serve hot with steamed rice. Enjoy!

Hope this helps!