Friday, 23 March 2012

Mapo Tofu


Szechuan Mapo Tofu is one of my favourite dish but it is too oily to eat all the time. I serve it at least once a week, so I’ve adapted this recipe to be lower in fat and easier to cook.. It’s just as tasty and will satisfy your craving for Szechuan food minus the guilt.


3 cubes (300g) tofu – cut into 1/2 inch cubes

4 strips chicken tenders – minced

1 small leek – sliced

1 clove garlic – minced

1/2 teaspoon fermented black beans – mashed

1 tablespoon toban sauce (chili bean paste)

1 tablespoon light soy sauce

pinch of freshly ground Szechuan pepper

dash of sesame oil

cornstarch slurry ( 1/2 teaspoon cornstarch mixed with 2 tablespoons water)

1 stalk spring onion – chopped



1). Blanch tofu cubes in hot water for 2 minutes and drain.

2). Marinate minced chicken tenders with soy sauce, ground Szechuan pepper and sesame oil.

3). Heat 2 tablespoons of oil in a wok and saute garlic and leek until fragrant.

4). Add minced chicken and stir fry until the meat turns white.

5). Add fermented black beans and toban sauce, stir until the sauce looks shiny.

6). Add tofu, 1/3 cup water and bring to a boil.

7). Stir in the cornstarch slurry gently and simmer for 3 minutes until the sauce thickens.

8). Garnish with spring onions and the Mapo Tofu is ready to be served.

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