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Recipe of Mapo Tofu
Mapo Tofu also known as Stir-fried Tofu in Hot Sauce
Ingredients:
- ½ cup oil
- 1-2 fresh Thai bird chili peppers (thinly sliced)
- 6-8 dried red chilies (roughly chopped)
- 3 tbsps ginger (finely minced)
- 3 tbsps garlic (finely minced)
- ground Sichuan peppercorn
- 8 ounces ground pork
- 1-2 tbsps spicy bean sauce
- ⅔ cup low sodium chicken broth (or water)
- 1 pound silken tofu (cut into 1 inch cubes)
- 1 ½ tsps cornstarch
- ¼ tsp sesame oil
- ¼ tsp sugar
- 1 scallion (finely chopped)
Instructions:
- Heat SENSARTE Nonstick Deep Frying Pan over low heat. Add ¼ cup oil and add fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, making sure the chiles don't burn. Remove from heat and set aside.
- Heat the remaining ¼ cup oil in your SENSARTE Nonstick Skillet over medium heat.
- Add ginger. After 1 minute, add the garlic. Fry for another minute, then turn up the heat and add ground pork. Break up the meat and fry until cooked through.
- Add the ground Sichuan peppercorns and stir for about 15-30 seconds, being careful not to let it burn or it will become bitter.
- Add the spicy bean sauce to the mixture and stir to combine. Add ⅔ cup chicken broth to the pan and stir. Let this simmer for about a minute.
- At the same time, prepare your tofu and place ¼ cup water in a small bowl along with the cornstarch and stir until completely combined.
- Add the cornstarch mixture to the sauce and stir. Let it bubble until the sauce starts to thicken.
- Then add your chili oil from earlier. Pour the oil into the sauce and add tofu. Gently pour the tofu into the sauce with a spatula. Let everything cook for 3-5 minutes.
- Add in the sesame oil and sugar along with the scallions, stirring until the scallions are wilted. Serve and enjoy!
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