Mapo Tofu
![](https://muscha.org/wp-content/uploads/2023/08/Mapo-Tofu-320x213.png)
Tofu is made from soy bean, 100g of firm tofu can provide approximately 12g of protein.
Time: ~30 mins
Serving : 3-4 serves
Ingredients:
- 250g minced pork
- 250g hard tofu
- 1 tsp sugar
- 1 pinch salt
- 1 tsp olive oil
- ~20g (~2) spring onion
- ~10g (~ size of 50 cent piece) ginger
- 1/2 tsp minced garlic
- 1.5 tsp soy bean paste
- 1 tsp chilli oil (optional)
- ½ tbsp soy sauce
- ½ tbsp dark soy sauce
- ½-1 cup water
- 1 tbsp corn starch
Method:
- Cut tofu into cubes : 2-3 cm long and 2 cm thick.
- Cut spring onion into pieces about 5 cm long and slice the ginger.
- Heat up a frying pan or wok to medium heat and add1 tbsp of olive oil.
- Add cut ginger, spring onion and minced garlic, until aroma comes out.
- Put minced pork into the frying pan or wok, cook until the water has been absorbed and the pork starts to brown.
- Add soy bean paste, chili oil, soy sauce, dark soy sauce into the minced pork, mix well.
- Add tofu, mix well.
- Add ½ cup of water, simmer for 5 mins on low heat.
- Prepare corn starch mixture with 1 tbsp corn starch and ~30mL cold water, mix well.
- Add the corn starch/water mixture into the Mapo tofu, mix well, until the sauce thickens.
Tips:
- You can use fresh garlic instead of minced garlic.
- According to your preference, the Mapo tofu sauce consistency can be adjusted. If you prefer watery sauce, add less corn starch mixture, or vice versa.
- Chili oil is optional according to your preference and tolerance.