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Mapo Tofu

Mapo Tofu

Spicy, umami and mouth-watering

Legend has it that an elderly woman named Ma Po first combined umami and spicy flavours with silky smooth tofu and created this dish. Her food cart always wreathed in clouds of steam, anyone walking by would be greeted by the smell of richly fatty pork and a punch of spice. Traditionally, Chinese like to drink baijiu (clear spirit with a robust taste of alcohol) to accompany this dish.

Mapo Tofu

What You′ll Need

Ingredients

Tofu

 1 One box of

Beef mince

 50 g

Garlics

 10 g

Sichuan peppers

 2 g

Ginger

 10 g

Cornstarch

 10 g

Condiments

WEI DA MEI Crystal Sugar Dark Soy Sauce

 10 g

WEI DA MEI Premium Soy Sauce

 40 g

WEI DA MEI Garlic Chilli Sauce

 10 g

Sugar

 5 g

WEI DA MEI Premium Cooking Wine

 20 g

Method

  • Cut the tofu into small pieces. Place in a pot with salt and cold water; bring the content to boil before removing and set aside in cold water.

  • Add some oil in a pan and add chopped ginger to stir fry; add WEI DA MEI Garlic Chilli Sauce, WEI DA MEI Crystal Sugar Dark Soy Sauce, WEI DA MEI Premium Soy Sauce, 10g of sugar and WEI DA MEI Premium Cooking Wine with some boiling water. Bring the content to boil before thickening the sauce with diluted cornstarch. Garnish with Sichuan pepper powder and chopped spring onions.

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