Recipe Cuisine: Chinese
Theme: 10 Iconic Asian Ingredients
Mapo Tofu
By: Jane Deo
Ingredients
- 500g firm tofu
- 5 shiitake mushrooms
- 1 tsp Sichuan peppercorn
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp salt
- 2 tsp cornflour
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp doubanjiang paste
- 3 tbsp Lee Kum Kee Peppercorn Chilli Oil
Product used in recipe
- LEE KUM KEE - PEPPERCORN CHILLI OIL
- LEE KUM KEE - PREMIUM SOY SAUCE
Method
- Cut the tofu into 3cm cubes, being careful not to break the tofu.
- Heat oil in a wok to medium heat. Then add in ginger and garlic, cook for 1 min until fragrant. Add all of the mushrooms to the wok, cooking for 3-4 mins until soft.
- Turn the wok heat to low and put in doubanjiang paste, Sichuan peppercorns and Lee Kum Kee Peppercorn Chilli Oil, stir for 1 min.
- Gently place tofu into wok with salt, soy and water. Cook on a low heat for 3-4 mins. In a small bowl add 1 tbsp of water and cornflour to make a slurry. Pour into the wok, stirring to combine well, until the sauce begins to thicken.
