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diff --git a/content/mapo-tofu.md b/content/mapo-tofu.md deleted file mode 100644 index 5b7bf95..0000000 --- a/content/mapo-tofu.md +++ /dev/null @@ -1,46 +0,0 @@ ---- -title: "Mapo Tofu (麻婆豆腐)" -date: 2021-05-13 -tags: ['chinese', 'pork', 'tofu'] -author: mfed3 ---- - - - -- ⏲️ 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 |