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Mapo Tofu
30 Min.Für 3Nutri-Score C€€
C
30 Min.
30 Min.Mapo Tofu
rezept von
diana_mengyan
@diana_mengyan
8 Rezepte
16 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
silken tofu (drained, cut into cubes)Frischeprodukte400 g
ground porkFleisch150 g
salt (1 tsp for blanching, plus extra for seasoning)Gewürze1 Stück
Shaoxing cooking wineVorräte3 ml- doubanjiang (Sichuan chili bean paste)Vorräte15 g
chili powder (to taste)Gewürze2 g
ginger (minced)Obst & Gemüse10 g
garlic (minced)Obst & Gemüse3 Stücke
sugarVorräte4 g
spring onions (chopped)Obst & Gemüse2 Stücke- cornstarch (mixed with water into a slurry)Vorräte10 g
hot waterAndere250 ml- cooking oilVorräte20 ml
steamed rice (cooked, for serving)Getreide300 g
pro Portion
Nährwerte
322kcal
- Kohlenhydrate
- 32 g
- Eiweiß
- 15 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Kochtopf
Bratpfanne
Seiher
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Blanch the tofu
- Bring a pot of water to a boil and add the salt.
- Gently slide in the tofu cubes and blanch for 1 minute.
- Drain and set aside.
- Schritt 2
Fry the pork
- Heat the oil in a pan.
- Add the ground pork and Shaoxing cooking wine.
- Stir-fry until the pork changes color, then set aside.
- Schritt 3
Build the sauce base
- In the same pan, fry the doubanjiang until fragrant.
- Add the chili powder, minced ginger and garlic and stir-fry over low heat.
- Pour in the hot water.
- Schritt 4
Simmer tofu and pork
- Gently add the tofu and the cooked pork.
- Season with salt and sugar.
- Let everything simmer for a few minutes.
- Schritt 5
Thicken the sauce
- Gradually stir in the cornstarch slurry in 3 additions until the sauce reaches the desired consistency.
- Simmer for another 3–5 minutes.
- Schritt 6
Garnish and serve
- Scatter the chopped spring onions over the top.
- Serve hot with a bowl of steamed rice.
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