Level: Easy
Spicy Mapo Tofu
OIL USES: Sauté
INGREDIENTS
SERVINGS: 4
- 1 lb soft tofu cut into cubes
- 2 tbsp GOYA® Robusto Extra Virgin Olive Oil
- 3 cloves of garlic
- 1.99 spring onions
- 1.99 crushed dried chillies
- 2.5 oz chicken
- 1.5 tbsp Doubanjiang (spicy bean paste)
- 1 cup chicken stock
- 1 tbsp oyster sauce
- 0.5 tsp soy sauce
- 0.5 tsp sugar
- 0.5 tsp Sichuan pepper
- 1 tbsp mixed cornstarch with 2 tbsp water
- 1 tsp sesame oil
- 1 cup boiled white rice (optional)
PREPARATION
1
Heat GOYA® Robusto Extra Virgin Olive Oil in a wok over medium heat. Add the peeled and finely chopped garlic and the soft part of the two spring onions along with the dried chili. Cook for 30 seconds.
2
Add the minced meat and cook for a further 2 minutes while shredding the meat with a spatula.
3
Add the doubanjiang and cook for another minute, stirring with a spoon to mix the flavours of the ingredients.
4
Now add the chicken stock and season with the oyster sauce, soy sauce, sugar and ground Sichuan pepper. Mix well and for 2 minutes.
5
After two minutes, add the cornstarch mixture (1 tablespoon of cornstarch with 2 tablespoons of water) to the wok and continue stirring until it thickens.
6
Next, add the tofu cut into cubes. Cook for a few minutes until the tofu is hot. Add salt to taste and sesame oil.
Finally add a little chopped spring onion on top and serve immediately.
7
Can be served with a little boiled white rice.