Créé avec l’IA
Mapo Tofu
25 min 240 kcal par portion Moyen
Ingrédients
4 Portions
- tofu400 g
- ground pork200 g
- doubanjiang (chili bean paste)2 tablespoons
- soy sauce1 tablespoon
- rice wine1 tablespoon
- garlic2 cloves
- ginger1 tablespoon
- cornstarch1 tablespoon
- vegetable oil2 tablespoons
- Sichuan peppercorns1 teaspoon
- green onions2 pieces
Instructions
- 1
Cut the tofu into 2 cm cubes and set aside.
- 2
Heat 2 tablespoons of vegetable oil in a pan over medium heat.
- 3
Add the Sichuan peppercorns and stir-fry until fragrant, then remove them from the oil.
- 4
Add the ground pork to the pan and cook until browned.
- 5
Add the doubanjiang, minced garlic, and ginger to the pan, and stir-fry for about 1 minute.
- 6
Pour in the soy sauce and rice wine, and mix well.
- 7
Add the tofu cubes to the pan, gently stirring to coat them with the sauce.
- 8
Mix the cornstarch with a little water to make a slurry, then add it to the pan to thicken the sauce.
- 9
Cook for another 2-3 minutes, allowing the flavors to meld.
