Food Life / 麻婆豆腐配葱和黑豆食谱

This dish, which is traditionally made with beef or pork, is thought to date back to the late 1800s. This tofu-based vegetarian version is just as delicious and has lovely textures. Serve it hot after adjusting the spice to your preference.

Mapo Tofu With Spring Onion And Black Beans Ingredients

• 1 tsp bean paste (chilli)

• 300 g silken tofu, diced

• a half teaspoon of sichuan oil

• 2 tbsp oil (cooking)

• 1 tsp black bean sauce (spicy)

• 100 millilitres of water

• 1/2 teaspoon dark soy sauce

• a half teaspoon of red chilli powder

• 1/2 teaspoon of sugar

• 1 teaspoon chopped spring onions

• 2 tbsp sliced leeks

• 2 tablespoons of water

• 1 teaspoon ginger, finely chopped

• 1 tsp minced garlic
  
  

How to Make Mapo Tofu with Black Beans and Spring Onion

In a wok or skillet, heat cooking oil and Sichuan oil, add chilli bean paste and spicy black bean, and sauté.

Add the ginger, garlic, and chilli powder and continue to cook for a few minutes.

Pour in the dark soy sauce and the water.

Add the silken tofu, leeks, and spring onions, along with the sugar, and bring to a boil for 2 minutes.

In the meantime, prepare thickening starch by combining potato starch and water in a stainless steel tub.

Thicken the sauce with potato starch, then apply it.

Serve immediately

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