Mapo Tofu

Name: Mapo Tofu
Yield: 2432 g
Ingredients: Celery Stick 100 g; Raw Carrot 100 piece (1/2); Potato Starch 6 g; Oyster Sauce 45 g; Doubanjiang 120 g; Dark Soy Sauce 43 ml; Minced Garlic 45 teaspoon; Ottogi Cooking Oil 15 g; Red Pepper Powder 18 spoon; Green Onion 50 g; Onion 210 piece (1/2); Pork Leg (Hind Leg) 780 g; Tofu 900 g

2,457 kcal

#Mapo Tofu #Chinese Cuisine #Tofu Dish #Chinese Food #Side Dish with Rice #Home Cooking Recipe #Spicy Dish #Easy Recipe #Bar Snack

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Ingredients

Main ingredients

Celery Stick 100 g
Raw Carrot 1 piece (1/2)
Potato Starch 6 g
Oyster Sauce 45 g
Doubanjiang 120 g
Dark Soy Sauce 43 ml
Minced Garlic 9 teaspoon
Ottogi Cooking Oil 15 g
Red Pepper Powder 6 spoon
Green Onion 50 g
Onion 3 piece (1/2)
Pork Leg (Hind Leg) 780 g
Tofu 900 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 130 g 21%

Protein 266.09 g 43%

Fat 97.28 g 36%

Serving size 2432g

Cooking steps

1

Cut the tofu into cubes.
2

Mince green onion, garlic, and ginger.
3

Heat cooking oil in a pan and stir-fry the minced pork.
4

Add minced garlic, ginger, and green onion, and continue stir-frying.
5

Add chili oil, Doubanjiang (fermented bean paste), and soy sauce, and stir-fry.
6

Add water and tofu, 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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