Mapo Tofu Recipe
Mapo Tofu recipe with a mild spice level. Perfect for those who can't handle too much spice.
Nutrition Facts
Ingredients
Instructions
Wrap the silken tofu in a paper towel. Put a weighted object (like a small saucepan) on the silken tofu to press out excess water. Once drained, cut into bite-sized cubes. Put tofu cubes in fridge uncovered for 20 minutes to remove excess moisture. Remove from fridge 10 minutes before cooking.
Season the minced pork for about 20 minutes
Mince the garlic. Chop the scallion. Chop the preserved mustard stems. Set aside for use.
Put stove to medium high heat and add some vegetable cooking oil into a frying pan. When the oil is hot, add the ground pork and let it sit in the oil to brown for approximately 2 minutes. Flip over to cook evenly.
Add the garlic and stir for 1 minute until the garlic is fragrant. Add preserved mustard stems and stir for 1 minute. Add chili garlic sauce and stir to combine.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Cookingwithkenneth →Chef's Notes
1. By pressing the water out of the tofu, and drying it out in the fridge the silken tofu maintains its shape and softness. There are tofu presses available but using paper towels and a weighted object, like a small cast iron smores pan as in the picture does a perfect job too.
2. The small grater is handy for mincing garlic. Usually available at any kitchen appliances stores, although I found mine at The Bulk Barn. Kitchen scissors are great in cutting up scallions.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment