Tuesday, March 25, 2008

Mapo Tofu

This mapo tofu is quite different from the original dish. First, it does not use the famous sichuan peppercorns as I do not have them at home. Second, this mapo tofu is not only spicy, but also sweet, as I use lots of sweet soy sauce and sugar. Nevertheless, I love this version of mapo tofu, as it satisfies my sweet tooth very well :D They taste even better when served warm with a bowl of rice :)

Mapo Tofu

50 gr pork, minced
1/2 block tofu, cubed
1 chili pepper, sliced
1/2 tbsp corn flour, mixed with 1 tbsp water

1 clove garlic, minced
1/2 onion, chopped
1 slice ginger
1 tbsp gochujang
1 tbsp dark soy sauce
2 tbsp sweet soy sauce
1 tbsp rice wine
1 tsp chicken stock powder
1/2 tbsp sugar
1/2 tsp pepper
1 cup water

1) Stir-fry garlic, onion and ginger in oil until fragrant.
2) Add pork, stir-fry until cooked.
3) Add gochujang, soy sauce, rice wine, chicken stock powder, sugar, pepper and water. Mix well.
4) Add tofu and chili pepper, simmer for 5 minutes.
5) Add cornstarch, mix until sauce thickens.
6) Serve warm with rice.


Sophie said...

WOW (impressed look). Your version looks so yummy.

Here I bought a sauce pack so as to skip all the seasonings! and i will try this friday after work.

babe in the kitchen said...

Hi Sophie, thank you for dropping by :)
What brand of sauce pack do you buy?
Is it yummy? I wanna try ^ ^

Sophie said...

hello... I used the lee kum kee one yesterday... my sister LOVES it! hohoho that means my cooking is not bad. but for me, i want it to be a bit more spicy~~