Recipe: Mapo Tofu 麻婆豆腐 with Homemade Egg Tofu 自製蛋豆腐

Another 'must keep' recipe. Mapo Tofu 麻婆豆腐 , a very appetising dish to go with rice. Children love it!

Reference: https://youtu.be/W6V0tqqkB4I

Used:

• 1 Tbsp oil (or lard)
• 2 clove garlic + 2 slices ginger + 1 shallot, minced
• 2g minced chili (or 1/4 teaspoon ground Sichuan peppercorns - optional)
• 1 1/2 Tbsp bean paste 豆瓣酱
• 150g diced/ground pork 
• 150g water
• 1/2 Tbsp shaoxing wine
• 1/2 tsp sugar
• 1/8 tsp salt (or 1 Tbsp soy sauce)
• 300-400g fresh tofu or homemade egg tofu, cubed *refer below 
• 1/2 Tbsp tapioca/corn starch + 2 Tbsp water, mix
• 1 stalk spring onion, diced

Method:

1. High heat, add oil and minced garlic/ginger/shallot/chilli, saute till fragrant (about 3 mins).
2. Add bean paste and diced pork, stir fry till cook (about 1 min).
3. Into the wok add water, shaoxing wine, sugar and salt. Bring to boil and simmer for 3 mins. 
4. Add tofu, simmer another 3 mins. 
5. Add starch solution, toss to incorporate. Off heat. 
6. Garnish with spring onion.

*Homemade egg tofu:

• Into a pyrex dish, whisk 225g unsweetened soy milk + 3 large eggs + 1/2 tsp salt till smooth. Steam 10-12 mins. (For firmer tofu, do add a little tapioca/corn starch).