Mapo Tofu
Mapo Tofu is a Chinese-Szechuan Silken Tufo dish, it is a very spicy hot dish of cube silken tofu in ground meat with chili and black bean paste sauce. This is one of the more popular ways of cooking tofu. The dish has already evolved in different parts of the Globe. From chili hot and spicy to milder spiciness versions and to vegetarian versions. Today I want to share my own version that uses mostly Pinoy ingredients that are available in most Pinoy kitchens. Silken tufo is a relative of tokwa or firm tofu as most of us are familiar with. Compared with tokwa, silken tofu is very soft and delicate which require gentle handling when cooking. Silken tofu is most of the time available on larger supermarket. Here is my version of mapo tofu.
Ingredients:
1 500g block silken tofu, medium firmness, cut into 1/2” cubes
1/2 kilo ground pork
2 tbsp tausi, fermented black beans, drained rinsed
2 tbsp tausi, fermented black beans, drained rinsed, pounded
1-2 pcs. siling labuyo, (optional)
1/2 – 1 tbsp chili flakes
1 small bundle spring onion, chopped
1 small bundle kinchay, chopped
1/2 head garlic, finely chopped
1 small size onion chopped
2 tbsp soy sauce
2 tbsp cornstarch
1 tsp sugar
salt and pepper
cooking oil
Cooking procedure:
In a wok sauté garlic and onion, add in pounded fermented black beans, chilli flake and siling labuyo (if using) and quickly stir cook. Add pork and stir cook for 3-5 minutes or until it start to render oil. Now add in soy sauce, fermented black beans, sugar and kinchay, stir cook for another 2-3 minutes. Add 2-3 cups of water and bring to a boil, carefully add in the tofu and stir gently to avoid the tofu from breaking up. Season with salt and pepper to taste. Simmer 5-8 minutes, allowing the tofu to absorb the flavors of the sauce. Add in the cornstarch diluted in 1/2 cup of water cook for another minute or until the sauce has thickened. Serve hot, garnished with spring onion.
See other related tofu recipe:
Asparagus with Tofu
Tokwa at Baboy
Tokwa at Isda
Fish & Tofu with Tausi
Guinisang Togue with Tokwa
Sitaw at Tokwa
Pinoy Style Pad Thai
Ingredients:
1 500g block silken tofu, medium firmness, cut into 1/2” cubes
1/2 kilo ground pork
2 tbsp tausi, fermented black beans, drained rinsed
2 tbsp tausi, fermented black beans, drained rinsed, pounded
1-2 pcs. siling labuyo, (optional)
1/2 – 1 tbsp chili flakes
1 small bundle spring onion, chopped
1 small bundle kinchay, chopped
1/2 head garlic, finely chopped
1 small size onion chopped
2 tbsp soy sauce
2 tbsp cornstarch
1 tsp sugar
salt and pepper
cooking oil
Cooking procedure:
In a wok sauté garlic and onion, add in pounded fermented black beans, chilli flake and siling labuyo (if using) and quickly stir cook. Add pork and stir cook for 3-5 minutes or until it start to render oil. Now add in soy sauce, fermented black beans, sugar and kinchay, stir cook for another 2-3 minutes. Add 2-3 cups of water and bring to a boil, carefully add in the tofu and stir gently to avoid the tofu from breaking up. Season with salt and pepper to taste. Simmer 5-8 minutes, allowing the tofu to absorb the flavors of the sauce. Add in the cornstarch diluted in 1/2 cup of water cook for another minute or until the sauce has thickened. Serve hot, garnished with spring onion.
See other related tofu recipe:
Asparagus with Tofu
Tokwa at Baboy
Tokwa at Isda
Fish & Tofu with Tausi
Guinisang Togue with Tokwa
Sitaw at Tokwa
Pinoy Style Pad Thai
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