Mapo Tofu with Mince

Ingredients :

120 grams GHF Asian Style Mince
300 grams soft tofu – cut tofu into square cubes
40 grams chili bean paste (Dao Ban Jiang)
30 grams red onion (chopped)
10 grams garlic (chopped)
30 grams shiitake mushroom, small diced
5 grams chili powder

Seasoning:
5 grams sugar
5 grams salt
1 gram white pepper powder
20 ml Sichuan oil
15 grams vegetarian oyster sauce
3 ml sesame oil
5 ml dark soy sauce
200 ml vegetarian stock
30 ml vegetable oil

Garnish:
5 grams spring onion, diced

Method :

1. Bring a large amount of water to the boil and then add dark soya sauce. Slide the tofu and cook for 1 minute. Move out and drain then set aside.

2. In a wok, add oil, garlic, ginger and onion and stir for 2 minutes. Then add diced mushrooms and stir again for about 5 minutes.

3. Add bean paste and pour in vegetarian stock and bean paste. Add in the GHF Asian Style Mince. After the broth boils, continue to simmer for 2-3 minutes.

4. Place the tofu in, simmer for another 6-8 minutes.

5. Transfer out when almost all the seasonings stick to tofu cubes. Top with spring onion and serve immediately.

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