Mapo Tofu 麻婆豆腐

A tasty dish that goes so well with steamed rice specially for you.

Ingredient

1. Pork 150g (cut into big cubes, half frozen)

2. Canola oil 30g

3. Garlic 2 cloves

4. Red chilli 1/2 no (optional)

5. Fermented chilli bean paste 2 tbl

6. Tofu 1pack (cut into cubes)

7. Water 50ml

Starch solution

1. Corn flour/ potato flour 1 tbl

2. Water 1 tbl

Flavouring

1. Spring onion 2 stalks (diced)

2. Szechuan peppercorn oil 1 tbl (optional)

Method

1. Place pork cubes in the pot, mince 15sec / Sp7

2. Add ingredients 2-5, sautéed 3min / 120°C / Sp1.5

3. Set butterfly, add tofu and water, set 5min / 120°C / Reverse spoon

4. Add corn flour water and spring onion bits through the hole for thickening and adding flavour to the dish, set 1min / 120°C / Reverse spoon

5. Sprinkle sparingly with Szechuan peppercorn oil to enhance the flavour of dish

Remarks

1. Pressed tofu is ideal for cooking this dish

2. To prepare Szechuan peppercorn oil – put 2 tablespoons of Szechuan peppercorn, 2pcs of star anise, 1 small stick of cinnamon in a mixing bowl. Pour hot oil (about 6 tablespoons) onto the ingredients to release the flavour into the oil.

Get ready a big bowl of rice, lets dig in.