Sunday, October 08, 2006

Mapo tofu

Mapo tofu
-1 ready-packed "regular" tofu, cut into bite-size pieces
-minced pork (remainder from what was used for the pork balls)
-Lee Kum Kee chilli bean paste (a.k.a tou ban jiang)
-minced garlic

-heat some canola oil in frying pan
-add the minced garlic to flavor the oil
-add the minced pork and fry (on medium-high heat) for 2-3 mins
-add the chilli bean paste; then some water, to de-glaze the pork and bean paste from the pan, as well as for the gravy
-finally, add the tofu, mix well into the spicy sauce and simmer, covered for 3-5 mins

Ready to serve:

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