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Mapo Tofu with Steamed Rice
Tofu stir-fried with garlic, ginger and spring onion, then cooked in a sauce of fermented black beans and soy.
- 200 g firm tofu
- 75 g jasmine rice
- 2 stalks spring onions
- 2 pieces garlic cloves
- 15 g fresh ginger
- 15 g fermented black beans
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 15 g chilli bean paste
- 20 ml vegetable oil
- 5 g cornflour
- 1 tsp sesame oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse rice and cook in 150ml water for 18 minutes until tender
- Step 2
Cut tofu into 2cm cubes and pat dry with kitchen paper
- Step 3
Finely chop garlic, ginger, and white parts of spring onions
- Step 4
Slice green parts of spring onions for garnish
- Step 5
Heat vegetable oil in wok over medium-high heat
- Step 6
Add garlic, ginger, and white spring onions, stir-fry for 30 seconds
- Step 7
Add fermented black beans and chilli bean paste, cook for 1 minute
- Step 8
Add 100ml hot water, both soy sauces, bring to simmer
- Step 9
Gently add tofu cubes, simmer for 3-4 minutes
- Step 10
Mix cornflour with 15ml cold water, stir into sauce to thicken
- Step 11
Drizzle with sesame oil and garnish with green spring onions
- Step 12
Serve immediately over steamed rice
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