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diff --git a/content/mapo-tofu.md b/content/mapo-tofu.md new file mode 100644 index 0000000..a17a24d --- /dev/null +++ b/content/mapo-tofu.md @@ -0,0 +1,49 @@ +--- +title: "Mapo Tofu (麻婆豆腐)" +date: 2021-05-13 +tags: ['chinese', 'pork', 'tofu'] +--- + + + +- ⏲️ Prep time: 10 min +- 🍳Cook time: 15 min +- 🍽️ Servings: 4 + +## Ingredients + +### Marinated Pork + +- 450 g (1 lb) ground pork +- 1 tbsp soy sauce +- 1 tbsp Shaoxing cooking wine +- 1 tsp cornstarch +- 1 tsp white pepper powder + +### Braise + +- 2 tbsp spicy doubanjiang (la doubanjiang) +- 1 tsp dou-chi +- 2-3 chopped scallions white and green separated) +- 2-4 minced garlic cloves +- 2 inch minced ginger (similar amount as garlic) +- 400 ml chicken broth or water +- 340 g (1 package) soft tofu cut into 1.5cm (1/2 inch cubes) +- 1 tbsp Sichuan peppercorns crushed + +## Directions + + +1. Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce, +2. Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks +3. Add the doubanjiang and let it simmer for about a minute +4. Add the minced aromatics (ginger, garlic) scallion whites, and dou-chi and cook until fragrant +5. Add the stock and a splash of soy sauce, turn up the gas and bring to a boil +6. Add the tofu, lower the gas, and braise for around 15 mins +7. You'll know it's done when the tofu shows their trademark "pockmarks" and the seasoning sticks to them +8. Mix in the crushed sichuan peppercorns and green parts of the scallions right before serving +9. Serve over steamed rice + +## Contribution + +- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2` |