A flavorful, spicy twist on traditional Mapo Tofu made with ground pork, silky tofu, and a rich blend of savory sauces and spices, finished with fresh scallions and sweet mini peppers.
Ingredients extracted via AI
1 ks spring onion1 ks shallot2 ks dried chili pepper2 strúčiky garlicmini sweet peppertofu2 PL vegetable oil90 g ground pork1 PL fermented bean pastewater1 PL oyster sauce1 PL light soy sauce1.5 PL dark soy sauce1 ČL sugar0.5 ČL salt0.5 ČL chili sauce1.5 PL cornstarch1 ČL sesame oil
Procedure generated via AI
Chop the green part of the spring onions into small pieces by slicing them in half lengthwise and then chopping finely.
Finely chop the shallots into small pieces, one at a time.
Take two dried chili peppers, remove the stems, and cut each into 5-6 pieces using a strong up-and-down motion with your knife to avoid crushing them.
Peel and finely mince two garlic cloves.
Cut the mini sweet peppers in half and then slice into thin strips before chopping into small pieces.
Prepare the tofu by cutting around all four edges, then drain and rinse it thoroughly with water.
Slice the tofu horizontally in half, then cut each half into four equal cubes, both lengthwise and crosswise.
Heat a wok over high heat for about 1.5 minutes until the center looks almost white-hot.
Add 2 tablespoons of vegetable oil, spread it evenly across the wok, and reduce the heat to low.
Add the garlic, shallots, and dried chili pieces to the oil and stir-fry for 15-20 seconds to release their aromas.