Professional Chef Union
350g tofu, diced
50g minced pork
2 cloves garlic, chopped
½ packet zha cai (Chinese preserved vegetables)
½ red chilli, deseeded and sliced
250ml hot water
2 teaspoons broad bean paste
1 teaspoon cornstarch
1 teaspoon oil
1 teaspoon soy sauce
- Put 200ml hot water and the tofu in a bowl. Warm the tofu for 4 minutes. Drain and put to one side.
- Heat the oil in the wok. Add the minced pork. Stir-fry for 3 minutes.
- Add the garlic and broad bean paste. Stir together.
- Add the zha cai and red chilli. Stir-fry for 3 minutes.
- Add the remaining water and the soy sauce. Bring to a boil.
- Add the tofu. Stir carefully.
- Stir in the cornstarch. Cook for 3 minutes. Serve.
- For a vegetarian version, omit the mince and replace with 6 shiitake mushrooms.
- The best type of tofu to use for this dish is a firm tofu.
- The mild flavour of a large red chilli works best for this dish. If you like more spice, simply increase the amount of chilli.
- Mapo tofu can be high in fat and sodium. This easy recipe reduces the amount of oil, salt and sauce often found in restaurant versions of the dish, making it a healthier alternative.
- Tofu and other soy products are rich in isoflavones. These are plant-based hormones (phytoestrogens) that have health promoting properties such as preventing heart disease and certain cancers.