How to make Mabo/Mapo Tofu
3 Nov
As a general rule, I like to make things from scratch. It’s tastier, not to mention better for your health. Why go for the processed stuff when you can make it yourself?
However, when it comes to Mabo/Mapo tofu I don’t have a clue as to how to make the sauce. It’s usually found in Chinese restaurants. The dish is has a red tinted sauce, with tofu and minced meat. The meat gives the sauce a rich flavor, mixed with a chili based sauce.
The next time I make this, I will look at the ingredients and replicate. For now, convenience wins.
Try this at home for a very quick and yummy meal. Also, if anyone knows how to make the sauce, please do share!
Ingredients:
1 pound of ground beef, thawed
1 block of medium to firm tofu, cut into cubes
1 stalk of green onion, sliced
Black pepper to taste
Siracha sauce (optional)
Procedure:
1. In a pan, brown the ground beef over high heat until well done, about 7-8 minutes. Break apart the pieces with a spatula as you cook.
2. Add tofu, sauce and green onion to the pan.
3. Cook for another 3-4 minutes, until tofu is done, stirring occasionally. Add some Siracha sauce if you want a extra kick.
4. Serve with rice. YUM!
