CALORIES IN MAPO TOFU RECIPES

Steps:

• Combine 5 tablespoons oil, chili bean paste, fermented black beans and chile flakes (or crushed red pepper) in a small bowl. Whisk cornstarch and water in another small bowl. Set both next to the stove.
• Heat the remaining 1 tablespoon oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers. Add beef and cook, breaking up with a wooden spoon, until it is cooked through and browned, 2 to 3 minutes. Transfer to a small bowl.
• Add the reserved chili bean paste mixture to the pan and cook until fragrant, being careful not to burn it, about 1 minute. Add water (or broth), soy sauce and scallions. Return the beef to the pan, then add tofu; bring to a simmer, gently tossing the tofu with the sauce, until heated through, about 2 minutes. Gradually add the cornstarch slurry, stirring, and cook until the sauce thickens, about 1 minute. Transfer to a serving bowl and sprinkle with ground Sichuan peppercorns.

Steps:

• Cut bean curd into 2 forming two triangles.
• You should have 16 all in all.
• Fry bean curd till golden.
• Set aside.
• Heat a little oil and stir fry garlic.
• Add in ground pork or shrimp.
• Saute till no longer pink.
• Add black bean garlic sauce, garlic sauce, soy and stock.
• Let simmer awhile.
• Correct seasoning, add more chili if you want it hotter.
• Thicken with cornstarch mixed in water.
• Put back all the cooked tofu in the sauce.
• Let it simmer in low heat until flavor gets absorbed.
• Garnish with spring onions.