Ma po tofu
Looking for a vegetarian meal for dinner tonight? Then look no further, this dish is packed with flavour and nutrients that will satisfy everyone.
2 cup(s), (500ml)
650 g, cut into 3cm pieces
1 whole, cut into matchsticks
1 tbs, (5cm piece), cut into matchsticks
2 clove(s), finely chopped
Black bean sauce
2 tbs, fermented bean sauce
½ tsp, Sichuan variety
¼ tsp, white
2 medium, cut into matchsticks
1½ cup(s), (120g)
½ cup(s), leaves
- 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.
- 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.
- 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.
SERVING SUGGESTION: ½ cup (85g) steamed jasmine rice. TIP: Some like it hot – but if you don’t, simply reduce or omit the chilli sauce.