SavouryPeklyn Teo

mapo tofu

SavouryPeklyn Teo
mapo tofu

I’ve been wanting to make mapo tofu since the circuit breaker started but since I couldn’t find the spicy bean paste anywhere in the supermarkets (its as rare a commodity as flour is these days), I’ve been waiting for it to be back in stock. Then a friend recently shared this recipe with me saying that she used laoganma chili instead! What a genius idea and why did I not think of it earlier?! Then the next problem was finding the laoganma chili as I had just ran out of it before the circuit breaker started and again, like flour, everyone felt that they needed laoganma chili at home so all supermarkets and online grocers were sold out. Thankfully another friend found it at some random store for me and my partner had also ordered it off Shopee and it shipped from Penang. 2 weeks later, I now have 2 bottles of laoganma chili and can finally make mapo tofu. Let me tell you, it was worth the wait.

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Recipe

Ingredients

  • 2 tbsp Laoganma Chili Crisp in oil

  • Sesame oil

  • Soy Sauce

  • Tofu, cubed

  • 1/2 tsp sugar

  • 1 tbsp Shaoxing wine

  • 200-300g minced pork

  • 3 cloves of garlic, minced

Method

Heat up some oil in a pan and fry your garlic until fragrant. Then add in the minced pork and cook it until it is no longer pink. Then add in the shaoxing wine and mix it around. Next, add the tofu, laoganma chili, soy sauce and sugar. Mix well and add about 1/2 cup of water, mix again and cover your pan. Leave it for about 5 min then add the sesame oil. Garnish with spring onions and serve with rice.