Mapo tofu

Ingredients

• 350g minced pork
• 5 garlic cloves - finely chopped
• 30g fresh ginger - finely chopped
• 1 leek - chopped
• 2 tofu firm (297g x 2) - cuto into about 2cm cubes
• 1 tbsp vegetable oil

For the seasoning
• 1 tsp Weipa or 1 tsp gara chicken stock
• 250ml water
• 2 tbsp soy sauce
• 1 tsp hoisin sauce
• 1 tsp garlic paste
• 1/2 tbsp brown sugar
• 1 1/2 tbsp oyster sauce
• 1 tbsp japanese cooking sake
• 1 tbsp sesame oil

• 1 tbsp katakuriko / potato starch
• 1 tbsp water

• hot sesame oil or sichuan peppercorn powder (optional)

Instructions

• 1. Heat 1 tbsp vegetable oil in a wok over high heat. Add garlic, ginger and stir fry them until they are fragrant. Add minced pork and continue to stir-fry until no longer pink.
• 2. Add leek and cook a little more.
• 3. Add all seasoning ingredients and stir-fry at high heat, bring to a boil. Lastly slide the tofu gently into a wok.
• 4. Stir gently to blend the tofu without breaking it up. Reduce the heat to low and simmer for about 5 mins. Add chili here if you like it. Meanwhile in a small cup, mix katakuriko and water together. Pour the katakuriko mixture into the wok. Stir-fry it all for about 30 seconds.
• 5. Serve hot with steamed rice.

https://atelierlalune.com/2016/04/mapo-tofu/

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