Mapo Tofu

Everyone is down with cough, flu and sore throat except Hub. Better cook some light dishes before they give me the killer stares at the dining table. Haha! Of course, being a thoughtful wifey, there will be at least one dish that is Hub's favourite.

Dinner Menu

• Baked Fish in Parchment Paper
• Blanched Kail Lan with Oyster Sauce
• Mapo Tofu
• Papaya with Peanut Soup

Mapo Tofu Recipe

Ingredients;

1 block of Chinese Tofu
100g Minced Pork
2 Cloves Garlic, Minced
1 Thumb Ginger, Sliced
1 Stalk Spring Onion, Cut and Separate the white and green parts.
3 Teaspoon Chilli Bean Saice - Toubanjiang Lee Kum Kee
1 Tbs Hua Diao Jiu
1 Teaspoon sugar
1/2 Teaspoon Miso Paste
1/2 Cup water
Corn Flour mixture, 1 Teaspoon Corn Flour with 2 Teaspoon water

For the Minced Pork;
2 Cloves Garlic, Smashed
1 Tbs Oyster Sauce
1 Tbs Sesame Oil
1 Teaspoon Hua Diao Jiu
1/2 Teaspoon Sugar
1 Dash Pepper

• Wash and marinate the mince pork with the above ingredients and leave it the fridge for at least 2 hours.

Steps;

1. Cut Tofu into cubes, it can be 3 by 4. Leave it aside to drip dry.
2. In a wok, heat up oil and stir fry garlic, ginger and spring onion (white part only) till fragrant.
3. Add in marinated pork, chill bean paste and hua diao wine and cook till brown ( no more pink colour)
4. Add water, miso paste, and sugar. Mix well.
5. When the sauce starts to boil, add in the tofu.
6. Stir fry for 1 min and turn to low heat and simmer for 2 mins.
7. After 2 mins, turn to high heat and once it starts to boil, add in the corn flour mixture in circular motion, stir as you pour.
8. Once it thickens, off the fire, add in the remaining spring onion, stir fry it and transfer the dish to a plate.

Notes: You may want to add chilli padi for spicier taste.