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Ma Po Tofu

A veggie friendly version of the traditional Sichuan dish. Ma Po Tofu is spicy and perfect served with white rice.

Method:

  1. Press the tofu blocks between two heavy chopping boards.
  2. Peel and grate the ginger finely. Combine the Quorn mince with the ginger, rice wine and light soy sauce in a bowl. Set aside.
  3. Wash and chop the spring onions into 3cm pieces. Set aside.
  4. Grind the Sichuan peppercorns in a pestle and mortar. Set aside.
  5. Cut the tofu blocks into small cubes. Heat the vegetable oil in a large non-stick frying pan. Fry the tofu cubes until crispy and golden on the outside. Take out of the frying pan and set aside.
  6. Heat some more vegetable oil in the same pan. Fry the ground peppercorns for 20 seconds and then add the Quorn mince. Fry for 2 minutes.
  7. Add the doubanjiang and black bean sauce. Mix together until well combined, cooking for 2 minutes.
  8. Add the spring onions and the tofu.  Add the water and cornflour to the pan to create a sauce. Stir well and add sugar to taste. Cook on a low heat for 10 minutes.

 

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Amy Win
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Ma Po Tofu

A veggie friendly version of the traditional Sichuan dish. Ma Po Tofu is spicy and perfect served with white rice.

COOK 30 MINS
4 SERVINGS

Ingredients

  • Firm Tofu – 400g
  • Ginger – 2 cm piece
  • Quorn Mince – 120g
  • Chinese Rice Wine – 2 tsp
  • Light Soy Sauce – 1 tsp
  • Spring Onions – 1 bunch
  • Sichuan Peppercorns – 1 tsp
  • Vegetable Oil
  • Dubanjiang (spicy fermented bean paste) – 2 tbsp
  • Black Bean Sauce – 2 tbsp
  • Water – 100ml
  • Cornflour – 1 tsp
  • Sugar – 1 tsp