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Mapu Tofu

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Mapu tofu recipe

Preparation:

Cut the tofu into approximately 1 inch dice and boil them in lightly salted water to make it tenderer. Set aside.
Put the Extra Virgin Olive Oil from Spain in a casserole, heat it and then add the minced meat, cooking until lightly browned.
Add the fermented chili paste.
When the oil turns slightly red, add the black fermented beans and Sichuan chilies powder.
Add the stock and, when it is hot, the tofu, mixing carefully so as not to break it up.
Add the sugar, soy sauce and salt (if needed). Boil for about 5 more minutes.
Mix the potato starch and water thoroughly and add it to the casserole.
Cook until the sauce thickens.

Presentation of the dish:

Serve in a soup bowl with the Chinese chives and Sichuan pepper on top

We wanted to introduce you this traditional recipe prepared with a millennial product, our liquid gold. Discover the history of the Olive Oils from Spain!

30 min

Medium

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Ingredients

12 oz. soft tofu
2 oz. of the green part of Chinese chives cut into thin slices
5 tbsp. Extra Virgin Olive Oil from Spain
4 oz. of minced beef
2 tbsp. of fermented chili paste
½ tbsp. of ground Sichuan chilies
½ tbsp. "black fermented beans"
1 cup of chicken broth
1 tbsp. of sugar
1 tsp. of soy sauce
1 tsp. of salt
2 tbsp. of potato starch mixed with 3 tablespoons water
1/2 tbsp. Sichuan pepper toasted in a dry pan and ground in a mortar
3 tbsp. of water

**You can buy the ingredients in a specialized supermarket in Asian food.

Mapu tofu

Nº de raciones: 2

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