Spicy Mapo Tofu?
Happy Valentines’ Day?, everyone! I’m sure today is all about sweets, and I think a red savory spicy dish can be a present too, yes??
I love to use soon/extra soft/silken tofu for that smooth texture instead of normal firm tofu in most of my tofu dishes. Enjoy!?
~ 2 packages of soon/extra soft/silken tofu, cubed you can just cut them with your spatula when cooking them in the pan
~ 1/4 cup soy chorizo/’meat’ crumbles (optional)
~ 1/2 cup frozen peas and chopped carrots
~ 2 dried chili, soaked in hot water
~ 3 slices of ginger, chopped
~ 3 cloves garlic, sliced
~ 2 tsp chili oil (more if needed)
~ 1/4 tsp Sichuan peppercorns (more for extra numbness)
~ Chopped scallions
~ 2 tbsp ? starch/tapioca starch for thickening, mix with 1/4 cup water
~ 1 tbsp hot bean sauce/spicy fermented bean sauce (start with 1 tsp if you prefer)
~ 1 tsp pure cane sugar
~ 1 tsp soy sauce
~ 1 cup water
~ salt if needed
In a heated pan with 3 tsp oil, sauté garlic and ginger until fragrant. Then add chorizo, peas, carrots, peppercorns, dried chili and sauce, let simmer for 2 mins. Slowly add in tofu and chili oil, let cook for another 3mins or until tofu is coated with sauce and finallly stir in starch. Serve warm with your favorite grain and chopped scallions.
What do you think? Easy peasy ?? Let me know??and have a great ? Thursday, everyone!
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