Ma Po Tofu

THE BEST TOFU RECIPE, A specialty from the province of Sichuan. Mapo tofu (Chinese: 麻 婆 豆腐;) is a popular Chinese dish from Sichuan Province.

It consists of tofu in a spicy sauce, based on douban (fermented bean and chilli paste) and douchi (fermented black bean), along with minced meat, traditionally beef or pork. The food existed as early as 1254 in the suburbs of Chengdu, the capital of Sichuan Province.

Main cooking time : 10 minutes, cooking time : 5 minutes, total time : 15 minutes

Recipe for : 3 people

Ingredients

• 3 oz (85g) minced pork
• 1 tablespoon chopped green spring onions
• 3 tablespoons water
• 1 box of tofu

Pepper

• 2 tablespoons - LKK Dark soy sauce
• 2 tablespoons - LKK Panda Brand oyster sauce
• 2 tablespoons - LKK Chili Bean Sauce
• 1 tbsp - LKK Sesame oil
• Liquid corn starch as required
• 2 teaspoons - LKK Ground pickled garlic
• 1 teaspoon. - LKK Ground pickled ginger

Approach

• Mix the minced pork with LKK Dark Soy Sauce and leave to remain
• Cut the tofu into small cubes. Remove excess water with a paper towel. Boil the tofu until it is cooked, set aside.
• Bake the ground LKK garlic and the ground LKK ginger until it is fragrant. Add the minced pork and fry it while stirring constantly.
• Mix the LKK Panda oyster sauce and the LKK bean sauce and fry, stirring constantly, until it smells. Then add water.
• Add tofu and simmer on low heat until the tofu absorbs the taste. Add liquid corn starch to thicken. Sprinkle LKK sesame oil before serving.
• Garnish with green spring onions and the food is ready to serve.

Tip: You can add Lee Kum Kee garlic sauce according to your individual taste