Mapo Tofu

Name: Mapo Tofu
Total time: 20 min
Yield: 1023 g
Ingredients: Salted Shrimp 30 serving; Pork Shoulder 220 g; Fresh Garlic 15 clove; Onion 150 piece; Green Onion 50 piece (1/2); Soft Tofu for Stews 300 g; Perilla Oil 28 tablespoon; Black Pepper 10 g; Red Pepper Powder 30 spoon; Cheongyang Chili Pepper 45 g; Low-Sodium Fermented Kelp Soy Sauce 30 ml; Low-Sugar Oyster Sauce 100 g; Low-Sugar Mala Sauce 15 g

Cook 20 min Difficulty EASY 1,147 kcal

#High Protein #Low Sugar #Low Calorie

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Ingredients

Main ingredients

Salted Shrimp 1 serving
Pork Shoulder 220 g
Fresh Garlic 5 clove
Onion 1 piece
Green Onion 1 piece (1/2)
Soft Tofu for Stews 300 g

Seasonings/Sauce

Perilla Oil 28 tablespoon
Black Pepper 10 g
Red Pepper Powder 30 spoon
Cheongyang Chili Pepper 45 g
Low-Sodium Fermented Kelp Soy Sauce 30 ml
Low-Sugar Oyster Sauce 100 g
Low-Sugar Mala Sauce 15 g

Nutrition summary

Carbohydrates 75.08 g 25%

Protein 62.06 g 20%

Fat 74.65 g 55%

Serving size 1023g

Cooking steps

1

Cut the tofu into cubes.
2

Finely chop the pork, green onion, and garlic.
3

Heat oil in a pan and stir-fry the pork, green onion, and garlic.
4

Add doubanjiang, soy sauce, and chili oil, then stir-fry.
5

Pour in broth and add the tofu.
6

Add starch water to adjust the thickness.
7

Finish by drizzling sesame oil.

Mapo Tofu

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