Mapo Tufu

Ingredients - Portion - 8-10

  • Silken Tofu – 600 Gms
  • Soaked Soya granules – 300 Gms
  • Sichuan Peppercorn – 30 Gms
  • Garlic – 50 Gms
  • Ginger – 50 Gms
  • Onion – 100 Gms
  • Red Bean Paste – 30 Gms
  • Corn Flour – 40 Gms
  • Water or Vegetable Broth – 250 Ml
  • Salt – to taste
  • Red Chilly Dry – 2 Pcs
  • Oil – 60 Ml
  • Spring Onion – 30 Gms

Method of Preparation

  • Chop garlic, onion, and ginger, cut silken tofu into 1-inch cubes. Make a slurry of the corn flour with 100 ml water and set aside
  • Lightly pound the Sichuan peppercorn and dry chilly, wash, dry and chop the spring onion
  • In a wok, add oil on low heat and add Sichuan pepper corn and red chilly and gently simmer for 30 seconds, making sure you don’t burn the peppers
  • Add ginger, and garlic and turn up the heat to medium
  • Saute for 2-3 minutes, and add onions, and continue for 1-2 minutes
  • Add red bean paste, soya granules and toss together
  • Add water/broth and bring to a boil, add tofu and stir gently, not breaking the tofu
  • Check seasoning, and add the corn flour slurry in a thin stream while continuously stirring the tofu
  • Serve hot