Mapo Tofu

A classic Sichuan dish: Ma means pockmarked face, Po means old woman. The dish should be so spicy that it makes us sweat with every bite.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 2
  • Spiciness: 3
  • Number of Servings: 4

Ingredients

  • 340 g Tofu

  • 110 g Meat, pork, thigh

  • 1 spoon Soy sauce, shoyu, less salt

  • 1 pinch Koruzni škrob

  • 2 piece Onion, young

  • 1 pod Garlic, fresh

  • 2 spoons Oil, sesame

  • 1.5 teaspoons Green chili sauce

  • 1 spoon Teriyaki sauce

  • 1 teaspoon Spices, pepper, white

Steps

  1. Cut the tofu into 1 cm cubes. Mix the ground pork with soy sauce and cornstarch and let it rest for 20 minutes.

  2. Clean the spring onion, wash it, and slice it diagonally. Peel the garlic and finely chop it.

  3. Heat a wok over moderate heat. Add 2 tablespoons of oil and when hot, add the chili sauce and garlic. Quickly stir-fry for half a minute, then add the ground pork. Stir-fry until the meat is browned but still juicy.

  4. Lower the heat, add the teriyaki sauce and tofu cubes. Cook until the tofu cubes are browned, which takes about 8 to 10 minutes. Add a few tablespoons of water, season, and divide onto plates. Serve.

Nutrition Information (Per 100g)

  • Calories: 134.59 kcal
  • Fat: 9.37 g
    • Saturated Fat: 1.44 g
  • Carbohydrates: 1.44 g
    • Sugars: 0.18 g
  • Protein: 8.11 g
  • Fiber: 0 g