Mapo Tofu my style

Name: Mapo Tofu my style
Cuisine: British
Ingredients: 1 tablespoon vegetable oil; 200 g beef mince; 1/2 head Garlic chopped; 1.5 teaspoons Szechuan pepper powder; 1.5 tablespoons chilli bean paste; 50 ml rice wine for cooking; 100 ml soy sauce; 50 ml sweet soy sauce (kecap manis); 500 ml Water; 500 g firm tofu; 1.5 tablespoons tapioca flour; 10 ml sesame oil; 2 sprigs spring onion chopped; as needed Salt&pepper&msg

Ashlee @cook_18909383

Australia

Mapo tofu is originally from Szechuan province. But I can’t eat too spicy, so I reduce the Szechuan pepper and chilli amount. Make sure you have rice ready to eat with this dish 😋

Ashlee @cook_18909383

Australia

Mapo tofu is originally from Szechuan province. But I can’t eat too spicy, so I reduce the Szechuan pepper and chilli amount. Make sure you have rice ready to eat with this dish 😋

Saved

Ingredients

1 tablespoonvegetable oil
200 gbeef mince
1/2 headGarlic chopped
1.5 teaspoonsSzechuan pepper powder
1.5 tablespoonschilli bean paste
50 mlrice wine for cooking
100 mlsoy sauce
50 mlsweet soy sauce (kecap manis)
500 mlWater
500 gfirm tofu
1.5 tablespoonstapioca flour
10 mlsesame oil
2 sprigsspring onion chopped
as neededSalt&pepper&msg

Saved

Steps

1

Chop garlic, slice spring onion, dice tofu.
2

Preheat the pan, add vegetable oil and beef mince. Stir fry the mince until brown colour. Add garlic, Szechuan pepper powder and chill bean paste. Stir fry until the smell come out.
3

Add rice wine, soy sauce, sweet soy sauce,water into pan and let it boil. Put salt and pepper (even chicken powder or MSG) to season to your taste. And then gently add in tofu, make sure enough liquid to almost cover tofu, can add more water if needed. And let it boil first then turn to simmer for 20mins.
4

Put 50ml water into tapioca flour and mix it well, pour into the simmering tofu,it will be thicken straight away. Let it cook for just boil (around 30seconds) then turn off the fire, add spring onion and sesame oil. Then plate it and it’s ready!