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

Ingredients:

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

Method:

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.