MAPO TOFU (BEAN CURD)

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Mapo Tofu (Bean Curd) image

We grew up eating this in Chinese restaurant. It's quite expensive so i researched and came up with this recipe. Really good! I have been making it for 7 years now.

Provided by shygirl

Categories     Lunch/Snacks

Time 50m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

8 pieces bean curd (tokwa)
1 cup oil (for frying)
1 teaspoon garlic, minced
250 g ground pork or 250 g shrimp
1 1/2 tablespoons black bean garlic sauce (lee kum kee)
1 tablespoon chili-garlic sauce (lee kum kee)
2 tablespoons soy sauce
3/4 cup chicken broth
1 tablespoon cornstarch, mix in
1 tablespoon water
2 tablespoons spring onions, chopped

Steps:

  • Cut bean curd into 2 forming two triangles.
  • You should have 16 all in all.
  • Fry bean curd till golden.
  • Set aside.
  • Heat a little oil and stir fry garlic.
  • Add in ground pork or shrimp.
  • Saute till no longer pink.
  • Add black bean garlic sauce, garlic sauce, soy and stock.
  • Let simmer awhile.
  • Correct seasoning, add more chili if you want it hotter.
  • Thicken with cornstarch mixed in water.
  • Put back all the cooked tofu in the sauce.
  • Let it simmer in low heat until flavor gets absorbed.
  • Garnish with spring onions.

Nutrition Facts : Calories 445.7, Fat 45.4, SaturatedFat 8, Cholesterol 30, Sodium 452.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 8.3

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