Proper fresh tofu is hard to come across in Germany, so I get really excited whenever I see Unicurd silken tofu available in the Asian shop. I decided to cook mapo tofu for lunch today since I managed to get my hands on a box of silken tofu in my recent Asian order.
I already had the sauces (oyster sauce, chilli oil and chilli bean paste) in my pantry.
- one package silken tofu, cut into cubes
- 200g mince meat
- 1/2 tsp mince garlic
- 1/2 tsp mince ginger
- 1 stalk spring onion, sliced – separate white and greens
- 3 tsp chilli oil
- 1 tsp oyster sauce
- 1 tsp chilli bean paste
- cornstarch slurry (1 tsp cornstarch plus 3 tsp water)
- In a frying pan over medium high heat, saute the garlic, ginger, white part of the spring onion for about 20 seconds, then add the mince meat. I did not add oil at this step since the mince has enough fat. Stir to break up the mince and make sure it is cooked through.
- Add chilli oil, oyster sauce and chilli bean paste to the mince and stir through to mix evenly.
- Add in the tofu cubes gently and some water. Simmer over low heat for about a minute or so.
- When tofu is heated through, do a taste check and season with some soy sauce if required.
- Add cornstarch slurry to the simmering liquid to create a thin gravy.
- Garnish with green part of spring onion and serve with rice. (You may want to cook more rice because the gravy is simply too delicious!)
Approx. cost of this recipe: €2.64
- tofu: €1.99
- mince meat: €0.95