Wineshark Home Cooking - Ultimate Mapo Tofu 終極麻婆豆腐

Ingredients (for 4):

• Pork - 200g
• Garlic - 4 cloves
• Tofu - 500g
• Spring onion - 1 sprig
• Oil - 1 tbsp
• Chili bean paste - 1 tbsp
• Sweet bean paste - 1 tbsp
• Chili oil - 2 tsp
• Water - 200ml
• Soy sauce - 2 tsp
• Cooking wine - 1 tbsp
• White pepper powder - dashes
• Tapioca starch - 1 tbsp
• Water - 2 tbsp
• Sansho powder - dashes

Procedures:

1. Chop the pork into mince. 

2. Cut the tofu into small cubes.

3. Cut the spring onion into small pieces.

4. Cut the garlic finely.

5. Heat the pan with oil, then stir-fry the minced pork until it is almost-cooked.

6. Turn to low heat and add in garlic, continue to stir-fry.

7. Add chili bean paste and stir well. 

8. Add sweet bean paste and chili oil, stir well. Turn off heat.

9. Cook the tofu in boiling water for 2 minutes. Remove and drip dry.

10. Add into the minced pork.

11. Add in water, turn up the heat and cook until the sauce boils.

12. Add in half of the spring onion. Mix well.

13. Turn to medium-low heat, add in the mix of soy sauce, cooking wine and white pepper powder.

14. Mix tapioca starch with water, then gradually pour in to thicken the sauce.

15. Serve on the plate, and scatter the remaining spring onion on top.