Mapo Tofu

Name: Mapo Tofu
Yield: 704 g
Ingredients: Black Pepper 1 g; Sesame Oil 15 ml; Brown Rice Oil 30 ml; Potato Starch 3 g; Truth Sweet Allulose 15 g; Cooking Wine 10 g; Dark Soy Sauce 30 ml; Oyster Sauce made from Korean Oysters 15 ml; Gochujang (Korean Chili Paste) 15 tablespoon; Chili Powder 5 g; Minced Garlic 15 g; Red Chili Pepper 20 g; Green Onion 50 piece (1/2 each); Pork Leg Meat 150 g; Tofu 330 g

1,044 kcal

#Mapo Tofu #Chinese cuisine #Tofu dish #Chinese food #Home-cooked #Spicy dish #Easy recipe #Side dish #Pork #Drinking snack

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Ingredients

Main ingredients

Black Pepper 1 g
Sesame Oil 15 ml
Brown Rice Oil 30 ml
Potato Starch 3 g
Truth Sweet Allulose 15 g
Cooking Wine 10 g
Dark Soy Sauce 30 ml
Oyster Sauce made from Korean Oysters 15 ml
Gochujang (Korean Chili Paste) 1 tablespoon
Chili Powder 5 g
Minced Garlic 15 g
Red Chili Pepper 20 g
Green Onion 1 piece (1/2 each)
Pork Leg Meat 150 g
Tofu 330 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 54.93 g 20%

Protein 68.78 g 25%

Fat 65.67 g 54%

Serving size 704g

Cooking steps

1

Cut tofu and vegetables into bite-sized pieces.
2

Heat cooking oil in a pan and stir-fry minced garlic and ginger.
3

Add ground pork and stir-fry until the meat changes color.
4

Add gochujang, doubanjiang, soy sauce, and chili powder, and mix well.
5

Add 100ml of water and tofu, then simmer over low heat.
6

Add starch water to adjust the thickness.
7

Finish by adding sesame oil and green onion.

Mapo Tofu

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