Mapo Tofu (Bean Curd)
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 8 piece bean curd (tokwa)
- 236.59 ml oil (for frying)
- 4.92 ml garlic, minced
- 250 g ground pork or 250 g shrimp
- 22.18 ml black bean garlic sauce (lee kum kee)
- 14.79 ml chili-garlic sauce (lee kum kee)
- 29.58 ml soy sauce
- 177.44 ml chicken broth
- 14.79 ml cornstarch, mix in
- 14.79 ml water
- 29.58 ml spring onions, chopped
directions
- 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.
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RECIPE SUBMITTED BY
I love to cook and bake whenever i have spare time. I am a good or shall i say exceptional baker according to my 4 kids. We are fortunate enough to travel constantly as a family and our passion is FOOD! We are constantly on a look out for new places to eat.
I enjoy entertaining in my house and we love to have guests come over. We are never out of food to feed my childrens' friends when they hang out. They always rave about my home baked goodies and it warms my heart to hear their oohs and ahhs....