
Mapo Tofu
This traditional Chinese dish from Sichuan is a house hold favourite. It's sure to ignite your taste buds, especially with our Lee Kum Kee sauces involved in the mix.
Ingredients
- 200g mince pork
- 2 tsp. Lee Kum Kee Chilli Bean Sauce
- 1 tsp. Sichuan peppercorns, crushed
- 1 Birdseye chilli, finely chopped
- Pinch of salt
- 1 onion, diced
- 2 spring onions, finely sliced
- 1 pack firm silken tofu
The Marinade
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 pinch sugar
- 2 Tbsp. Lee Kum Kee Double Deluxe Soy Sauce
The Sauce
- 1 tsp. Lee Kum Kee Chilli Bean Sauce
- 1 Tbsp. Lee Kum Kee Double Deluxe Light Soy Sauce
- 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 2 capfuls rice wine
- 220ml stock / hot water
Method
Preparation
Cooking
Serving
TIP: * If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken
How To Make Mapo Tofu
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- 200g mince pork
- 2 tsp. Lee Kum Kee Chilli Bean Sauce
- 1 tsp. Sichuan peppercorns, crushed
- 1 Birdseye chilli, finely chopped
- Pinch of salt
- 1 onion, diced
- 2 spring onions, finely sliced
- 1 pack firm silken tofu
The Marinade
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 pinch sugar
- 2 Tbsp. Lee Kum Kee Double Deluxe Soy Sauce
The Sauce
- 1 tsp. Lee Kum Kee Chilli Bean Sauce
- 1 Tbsp. Lee Kum Kee Double Deluxe Light Soy Sauce
- 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 2 capfuls rice wine
- 220ml stock / hot water
Preparation
Cooking
Serving
TIP: * If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken
How To Make Mapo Tofu
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.