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Mapo Tofu
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Mapo Tofu

30 minPour 3Nutri-Score C€€
par @diana_mengyan16 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

3 personnes
  • silken tofu (drained, cut into cubes)Produits frais400 g
  • ground porkViandes150 g
  • salt (1 tsp for blanching, plus extra for seasoning)Épices1 morceau
  • Shaoxing cooking wineÉpicerie3 ml
  • doubanjiang (Sichuan chili bean paste)Épicerie15 g
  • chili powder (to taste)Épices2 g
  • ginger (minced)Fruits et légumes10 g
  • garlic (minced)Fruits et légumes3 morceaux
  • sugarÉpicerie4 g
  • spring onions (chopped)Fruits et légumes2 morceaux
  • cornstarch (mixed with water into a slurry)Épicerie10 g
  • hot waterAutres250 ml
  • cooking oilÉpicerie20 ml
  • steamed rice (cooked, for serving)Céréales300 g

par portion

Nutrition

322kcal

Glucides
32 g
Protéines
15 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Poêle
  • Passoire
  • Saladier

pas à pas

Préparation

  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.
    Étape 1

  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.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4

  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.
    Étape 5

  6. Garnish and serve

    • Scatter the chopped spring onions over the top.
    • Serve hot with a bowl of steamed rice.
    Étape 6
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