Ma po tofu
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Looking for a vegetarian meal for dinner tonight? Then look no further, this dish is packed with flavour and nutrients that will satisfy everyone.
Ingredients
Vegetable stock
2 cup(s), (500ml)
Firm tofu
650 g, cut into 3cm pieces
Leek
1 whole, cut into matchsticks
Canola oil
1 tbs
Fresh ginger
1 tbs, (5cm piece), cut into matchsticks
Garlic
2 clove(s), finely chopped
Black bean sauce
2 tbs, fermented bean sauce
Chilli sauce
1 tbs
Pepper
½ tsp, Sichuan variety
Pepper
¼ tsp, white
Carrot(s)
2 medium, cut into matchsticks
Bean sprouts
1½ cup(s), (120g)
Fresh coriander
½ cup(s), leaves
Instructions
1
Heat stock in a large saucepan over medium heat and bring to a simmer. Reduce heat until barely simmering and add tofu and half the leek. Remove from heat. Cover and set aside to poach for 5 minutes.
2
Meanwhile, heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry ginger and garlic for 1 minute or until fragrant. Add bean and chilli sauces, Sichuan and white pepper and stir-fry for 30 seconds or until heated through.
3
Using a slotted spoon, transfer tofu to wok and cook, gently tossing with a spoon, to coat in sauce. Add poaching liquid, carrot and remaining leek and bring to a simmer. Remove from heat. Add bean sprouts and gently toss to combine. Serve sprinkled with coriander.
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