MABO DOFU
My grandmother's recipe for pork tofu. Serve over white rice.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes.
- Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.3 g, Cholesterol 40.9 mg, Fat 19.5 g, Fiber 0.3 g, Protein 17.2 g, SaturatedFat 5.5 g, Sodium 436.8 mg, Sugar 1.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
jawed khan Awaan
[email protected]I've made this mapo dofu recipe several times now and it's always a hit with my family and friends. It's easy to make and the results are always delicious.
Precious Butler
[email protected]This mapo dofu was delicious! The sauce was rich and flavorful and the tofu was cooked perfectly. I would definitely make this recipe again.
Nantume Joselyn
[email protected]I thought this mapo dofu was just okay. The sauce was a bit bland and the tofu was not very flavorful. I would not recommend this recipe.
Anuoluwapo Timileyin
[email protected]This mapo dofu was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less Szechuan peppercorns if you don't like spicy food.
Ram Mandal
[email protected]I would give this mapo dofu recipe a 5 out of 5 stars. It was easy to make and the results were delicious. I would definitely recommend it to others.
Tlhokomelo Mokati
[email protected]This mapo dofu was a bit too oily for my taste, but it was still very flavorful. I would recommend using less oil next time.
Street jumpers Dance crew
[email protected]I've never made mapo dofu before, but this recipe made it easy. The instructions were clear and the dish turned out great. I'll definitely be making this again.
Amarjit Kaur
[email protected]This mapo dofu was amazing! The sauce was so flavorful and the tofu was cooked perfectly. I highly recommend this recipe.
VB Still
[email protected]I was disappointed with this mapo dofu recipe. The sauce was bland and the tofu was overcooked. I would not recommend this recipe.
Asoid Asoid
[email protected]This mapo dofu was a bit too spicy for my taste, but it was still very flavorful. I would recommend using less Szechuan peppercorns if you don't like spicy food.
Kaiden Odoms
[email protected]Delicious!
Shah alam Shahin
[email protected]This mapo dofu was easy to make and turned out great! The sauce was flavorful and the tofu was cooked just right. I will definitely be making this again.
Khamosh Halak
[email protected]I was really impressed with this mapo dofu recipe. The sauce was so flavorful and the tofu was cooked perfectly. I would definitely recommend this recipe to anyone who loves Chinese food.
Ra Bbi
[email protected]This mapo dofu was delicious! The tofu was tender and the sauce was rich and flavorful. The only thing I would change is to add a little more spice. I would definitely make this recipe again.
Wilwer Mcharjescy
[email protected]I've made this mapo dofu recipe several times now and it's always a hit with my family and friends. The sauce is so flavorful and the tofu is always cooked perfectly. I love that this recipe is also relatively easy to make, even for beginner cooks.
Montyz Kim
[email protected]This mapo dofu recipe is a keeper! The tofu was perfectly cooked and the sauce was flavorful and complex. I especially loved the addition of the Szechuan peppercorns, which gave the dish a nice numbing sensation. I would definitely recommend this rec