The crown dish of Sichuan cuisine attracts with its complex and rich taste. Tofu is perfectly soaked with spices and sauce, so it turns out a real yummy. A spicy and flavorful snack perfectly excites the appetite!
Ingredients
- Minced pork - 450 g
- Tofu - 400 g
- Cayenne pepper (Sichuan is better) – 2 tsp.
- Chicken broth - 1 glass
- Corn Starch - 2 art.l.
- Miso paste (or dobadzyan) – 3 tbsp.l.
- Sesame oil - 2 art.l.
- Soy sauce - 2 art.l.
- Garlic - 4 clove
- Rapeseed oil - 2 art.l.
- Brown Sugar - 1 art.l.
- Ginger (root) – 2.5 cm
- Green onion - 0.5 beam
Step-by-step cooking recipe
Cut the tofu into cubes of about 1 cm. Finely chop the ginger, garlic and green onion.
Mix chicken broth, bean paste, sesame oil, starch, soy sauce and sugar.
Preheat a wok or frying pan, and fry garlic and ginger in rapeseed oil for 10-15 seconds, stirring.
Add the minced meat and continue to fry for another 3-5 minutes, constantly breaking the lumps.
Reduce the heat to medium, add tofu, ground pepper and soy sauce mixture.
Mix everything thoroughly and simmer for a couple more minutes.
Remove the mapo tofu from the heat and sprinkle with green onions.
