Chinese mabo tofu
This recipe has been passed on for years. Hot bean sauce is a prepared Chinese sauce made from fermented lima beans. You can find it in oriental / Chinese markets.
Ingredients
Serves: 4
- 1 teaspoon cornflour
- 1 tablespoon water
- 225g minced pork
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh root ginger
- 1 (349g) pack firm tofu, cut into 2.5cm pieces
- 5 tablespoons soy sauce
- 2 tablespoons hot bean sauce
- 1 teaspoon caster sugar
- 3 spring onions, chopped
- 1 teaspoon sesame oil
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Mix cornflour and water in a small bowl. Brown minced pork in a small frying pan over medium high heat, about 5 minutes. Drain fat.
- Heat the vegetable oil over medium-high heat in a large frying pan. Cook the garlic and root ginger in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce and sugar; stir to combine. Stir in the cooked pork and spring onion. Sprinkle with the cornflour and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.
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Reviews & ratings
Average global rating:
(35)
Reviews in English (24)
My daughters are vegetarian, so I left out the meat, and I was winging it at suppertime (late!), so I didn't have everything. In my version I used olive oil, no meat.. didn't know what hot bean sauce so I put in some white miso (1 tbsp) instead. My daughter--who doesn't like sesame seeds, and I did use the roasted sesame oil--thinks this dish is keeper. So do I - 23 Oct 2011 (Review from Allrecipes US | Canada)
This recipe is delicious. I didn't have any hot bean sauce so I substituted a mixture of miso paste and chili garlic sauce. I also substituted onion chives for the green onion. I bet the original recipe is even better, but my modified version was still yummy. - 03 Jul 2010 (Review from Allrecipes US | Canada)
This is a very delicious recipe. It tastes like the restaurant style! Thanks! - 22 Sep 2011 (Review from Allrecipes US | Canada)
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