Geethu's Kitchen - Edit Recipe: MaPo Tofu
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Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
http://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu http://www.vietworldkitchen.com/blog/2013/03/dou-ban-jiang-chile-bean-sauce.html http://appetiteforchina.com/recipes/homemade-chili-sauce-and-chili-black-bean-sauce
Ingredients
1 ladle vegetable oil 8 spring onions, green section sliced on a bias and white section roughly chopped OR 1/2 small white onion minced 12 cloves of garlic (1 small bulb), finely chopped (1/3 cup packed) <b>OR</b> 4 tbsp minced Costco garlic 4 Tbsp of ginger, finely minced (1/2 cup) <b>OR</b> 2 tbsp ginger paste 6 Tbsp of soy sauce 4 Tbsp (heaping) of hot bean paste 2 Tbsp hot chilli sauce (Sriracha may be substituted) 2 x19 oz firm tofu, diced <i>1 tsp chilli sesame oil (optional)</i>
Steps
Heat oil - HI. Add the garlic, ginger, green chilies (optional) and white parts of the scallions. Cook until it begins to brown - MED-HI Add the hot bean paste, chilli sauce and soy sauce, and stir briefly - MED-HI Add the diced tofu, and cook until the flavors seep through the spongy tofu crevices, for 4-5minutes - MED-HI Add cornstarch and mix gently and let sauce thicken for 2 minutes - MED Turn off the heat, drizzle the sesame oil over the tofu, and sprinkle the green parts of scallions on top.
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