Hoofdgerecht
Mapo Tofu
30 minVoor 3Nutri-Score C€€
C
30 min
30 minMapo Tofu
recept van
diana_mengyan
@diana_mengyan
8 recepten
16 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
silken tofu (drained, cut into cubes)Vers400 g
ground porkVlees150 g
salt (1 tsp for blanching, plus extra for seasoning)Kruiden en specerijen1 stuk
Shaoxing cooking wineVoorraadkast3 ml- doubanjiang (Sichuan chili bean paste)Voorraadkast15 g
chili powder (to taste)Kruiden en specerijen2 g
ginger (minced)Groente en fruit10 g
garlic (minced)Groente en fruit3 stukken
sugarVoorraadkast4 g
spring onions (chopped)Groente en fruit2 stukken- cornstarch (mixed with water into a slurry)Voorraadkast10 g
hot waterOverig250 ml- cooking oilVoorraadkast20 ml
steamed rice (cooked, for serving)Granen300 g
per portie
Voedingswaarden
322kcal
- Koolhydraten
- 32 g
- Eiwitten
- 15 g
- Vetten
- 15 g
wat u gebruikt
Keukengerei
Soeppan
Koekenpan
Vergiet
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Garnish and serve
- Scatter the chopped spring onions over the top.
- Serve hot with a bowl of steamed rice.
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