Vegetarian Mapo Tofu

Main Course | Vegetarian | Recipes

Ingredients

• 300g firm tofu, diced into bite-sized cubes
• 2 spring onions, green parts only, sliced
• 2 tbsp cooking oil 
• 1 tsp fermented black beans, rinsed and drained (optional)
• 1 tsp ground dried red chillies (optional for extra kick)
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 60ml stock or water
• pinch of ground white pepper
• pinch of ground roasted Sichuan pepper
• 1 tsp potato flour mixed with 1 tbsp cold water (optional for thickening the sauce) 

Sauces

• 1 tbsp Lee Kum Kee Hoisin Sauce
• 1tbsp Lee Kum Kee Chilli Bean Sauce
• A drop of Lee Kum Kee Pure Sesame Oil for seasoning 

Method

1. Cut Tofu carefully into 2cm/1inch equal cubes. See the Chef preparing tofu here!
2. Mince the garlic, ginger, slice the spring onions
3. Rinse the fermented black beans to remove excess salt,
4. Prepare the sauce, stock and thickening mixture.
5. Blanch tofu for about 30s in hot water for improved texture and to warm through, drain.
6. Heat up the wok to medium hot, add oil, chilli bean & hoisin sauces, garlic, ginger, spring onion and chillies, stir-fry until it smells aromatic and is deep red in colour.
7. Add the tofu and stir gently without breaking the tofu.
8. Add the water/stock, white pepper, bring to boil. Thicken the sauce, sprinkle with ground Sichuanese peppercorns and sesame oil, serve and enjoy with steamed rice!

See the video recipe here!