Mapo Tofu

Name: Mapo Tofu
Yield: 2252 g
Ingredients: Celery Stick 100 g; Raw Carrot 100 pieces(1/2 ea); Potato Starch 6 g; White Sugar 18 g; Oyster Sauce 45 g; Doubanjiang 100 g; Dark Soy Sauce 45 ml; Minced Garlic 45 teaspoon; Ottogi Cooking Oil 15 g; Chili Powder 18 spoon; Green Onion 50 g; Onion 210 half(1/2 ea); Pork Leg Meat 600 g; Tofu 900 block

2,278 kcal

#Mapo Tofu #Chinese Cuisine #Tofu Dish #Spicy Food #Chinese Food #Home Recipe #Rice Side Dish #Doubanjiang #Easy Recipe #Pork Dish

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Ingredients

Main ingredients

Celery Stick 100 g
Raw Carrot 1 pieces(1/2 ea)
Potato Starch 6 g
White Sugar 18 g
Oyster Sauce 45 g
Doubanjiang 100 g
Dark Soy Sauce 45 ml
Minced Garlic 9 teaspoon
Ottogi Cooking Oil 15 g
Chili Powder 6 spoon
Green Onion 50 g
Onion 3 half(1/2 ea)
Pork Leg Meat 600 g
Tofu 2 block

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 144.94 g 25%

Protein 228.32 g 40%

Fat 88.67 g 35%

Serving size 2252g

Cooking steps

1

Cut the tofu into 1.5cm cubes.
2

Finely chop green onion, garlic, and ginger.
3

Add cooking oil to a pan and stir-fry the minced pork.
4

Add chopped garlic, green onion, and ginger, and stir-fry.
5

Add doubanjiang, soy sauce, and chili oil; mix well.
6

Add tofu and broth, and bring to a boil.
7

Add starch water to adjust the thickness.
8

Finish with sesame oil and black pepper.

Mapo Tofu

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