Ingredients
- Imperial
- Metric
- 400 g Tofu
- 3 Garlic Cloves
- 3 Spring Onions
- 1 tbsp Sichuan Pepper
- 30 g Sichuan Chilli Bean Paste
- 2 tbsp Corn Starch
- 1 tbsp Sugar
- 30 ml Cooking Oil
Time
- 10 Mins Preparation
- 20 Mins Cooking
Level
-
Difficulty
-
-
Spicy
-
Nutrition per serving
- Calories 492
- Carbs 25 g
- Fat 31 g
- Protein 33 g
Step 1
Gently cut tofu into small cubes (Choose firm and not the silky one as they break easily)
Step 2
Add some water in corn starch and mix them well
Step 3
Finely chop some garlic and spring onions
Step 4
Heat up oil in a wok, add chopped garlic and spring onions, fry until they turn golden
Step 5
Now add Sichuan chilli bean paste and fry for 2-3 minutes until it is fragrant
Step 6
Add tofu and stir gently until every piece is covered in chilli bean paste
Step 7
Add corn starch mixture and sugar to the tofu
Step 8
Stir for a couple of minutes then cover with a lid and let tofu cook for 2-3 mins
Step 9
Put tofu in a plate and add some ground Sichuan pepper and sprinkle some chopped spring onions on top
Step 10
Heat up a small pan, when it's hot add some cooking oil
Step 11
When the oil starts to smoke, pour it on the top of tofu, this immediately makes the fresh spring onion sizzle
Step 12
Mapo Tofu is ready, you can eat with rice or noodles. Enjoy!
Did You Know?
Native to China, tofu has been around for 2000 years and is low in calories per serving, and it is a great source of protein, Iron, and calcium or magnesium. Frozen tofu is a delicacy and is called thousand layered tofu
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