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Dans la lune

April 20, 2016

Mapo tofu

mabo-tofu4

 

mabo-tofu3

mabo-tofu

Mapo tofu

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5
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.
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