🌶️ Mapo Tofu

Vegetable · Main ingredient: tofu · ⏱ 25 min · Serves 4 · ~₱228 · Best for: Dinner, Lunch

Ingredients

• 400 g 400g soft or silken tofu, cubed
• 150 g 150g ground pork
• 2 tbsp 2 tbsp cooking oil
• 1 tbsp 1 tbsp chili bean paste (toban djan)
• 3 clove 3 cloves garlic, minced
• 1 thumb 1 thumb ginger, minced
• 2 tbsp 2 tbsp black beans (tausi), rinsed and mashed
• 1 tbsp 1 tbsp soy sauce
• 1 tbsp 1 tbsp cornstarch, dissolved in 2 tbsp water
• 1 tsp 1 tsp sugar
• 1 tsp 1 tsp sesame oil
• 0.25 tsp 1/4 tsp ground pepper (optional)
• 2 stalk 2 stalks spring onions, chopped

Instructions

1. Gently place the tofu cubes in a bowl of hot water for 5 minutes to firm them up slightly, then drain carefully.
2. Heat oil in a wok or pan over medium heat. Cook the ground pork, breaking it up, until browned and crumbly.
3. Add the chili bean paste, garlic, and ginger, and stir-fry until fragrant and the oil turns reddish.
4. Stir in the mashed tausi and soy sauce, cooking for 1 minute.
5. Pour in the water and bring to a simmer. Gently slide in the tofu cubes, being careful not to break them, and simmer for 3 to 4 minutes.
6. Stir in the cornstarch slurry and sugar, and cook, gently stirring, until the sauce thickens and coats the tofu.
7. Drizzle with sesame oil and sprinkle with ground pepper.
8. Garnish with chopped spring onions and serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice, consult a doctor or dietitian for guidance specific to you.

Guides

• 🧊 How Long Does It Really Keep? A Food Safety Guide to Filipino Ingredients
• 💵 How Much Should You Actually Budget for Filipino Groceries?

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