Plato principal
Mapo Tofu
30 minPara 3Nutri-Score C€€
C
30 min
30 minMapo Tofu
receta de
diana_mengyan
@diana_mengyan
8 recetas
16 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
silken tofu (drained, cut into cubes)Fresco400 g
ground porkCarne150 g
salt (1 tsp for blanching, plus extra for seasoning)Especias1 pieza
Shaoxing cooking wineDespensa3 ml- doubanjiang (Sichuan chili bean paste)Despensa15 g
chili powder (to taste)Especias2 g
ginger (minced)Frutas y verduras10 g
garlic (minced)Frutas y verduras3 piezas
sugarDespensa4 g
spring onions (chopped)Frutas y verduras2 piezas- cornstarch (mixed with water into a slurry)Despensa10 g
hot waterOtro250 ml- cooking oilDespensa20 ml
steamed rice (cooked, for serving)Cereales300 g
por ración
Nutrición
322kcal
- Carbohidratos
- 32 g
- Proteínas
- 15 g
- Grasas
- 15 g
lo que usará
Utensilios
Olla
Sartén
Escurridor
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Garnish and serve
- Scatter the chopped spring onions over the top.
- Serve hot with a bowl of steamed rice.
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