Spice Things Up With This Mapo Tofu Recipe
The modest tofu is an MVP in the Asian pantry for various reasons. It’s affordable, accessible, and easy to cook. While you’ve probably nailed classic Pinoy staples like crispy tofu sisig and kangkong at tokwa already, why not give your tofu a Chinese twist? Lo and behold: we humbly present our super quick and easy mapo tofu recipe.
Our mapo tofu recipe uses Knorr Chicken Cube for an added perfect chicken linamnam. If you’re a lover of all things spicy, you should definitely add this to your list of easy recipes. You can enjoy this with other Chinese food or plain white rice (because rice is life, right?)
If you’re ready to spice things up, read on to learn how to make this dish yourself.
You can blanch the tofu in salted water for about a minute to firm up the tofu before adding it to the sauce. This will lightly season the tofu as well.
- 450 gram soft tofu, cut into ½ inch cubes
- 2 tbsp canola oil
- 3 pcs garlic cloves, minced
- 6 pcs spring onions stalk, chopped, divided
- 2 tsp dried chilli flakes
- 100 grams ground chicken
- 1 tbsp doubanjiang (spicy bean paste)
- 1 pc Knorr Chicken Cube
- 1 cup water
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp ground Sichuan pepper
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp sesame oil
- Without milk
- Egg Free
- Gluten Free
- Lactose Free
- Nut Free