Mapo Tofu
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 25mins
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- Serves
- 4
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- Calories
- 336
This dish consists of tofu and minced pork in a spicy black bean sauce. Serve with steamed rice and extra spring onions. Add more chillies for more heat!
recipe updated 12 Sep 2024
Ingredients
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- Red chili
- 1
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- Garlic clove
- 2
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- Ginger
- 1 teaspoon
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- Vegetable stock
- 200 g
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- Firm tofu
- 400 g
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- Spring onion
- 2
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- Vegetable oil
- 2 tablespoons
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- Minced pork
- 200 g
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- Chili bean paste
- 2 tablespoons
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- Chinese five spice
- ¼ teaspoon
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- Cornflour
- 1 tablespoon
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- Water
- 3 tablespoons
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- Sichuan peppercorns
- ½ teaspoon
Tools
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Whisk
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Cooking Chef XL
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Cooking chef xl bowl
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Small bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add vegetable oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until hot - 1 min, 140°C, Stir 1
- Then add minced pork to the Cooking Chef XL Bowl
- Cook with splashguard fitted until browned - 5 min, 140°C, Stir 1
- Transfer the pork to a medium bowl and set aside
- Add chili bean paste, red chili, garlic clove, ginger and chinese five spice to the Cooking Chef XL Bowl
- Attach the Creaming Beater
- Cook with splashguard fitted until fragrant - 3 min, 110°C, Stir 1
- Then add vegetable stock to the Cooking Chef XL Bowl
- Cook with splashguard fitted until reduced - 4 min, 110°C, Speed Min
- Add cornflour and water to a clean small bowl
- Stir until combined
- Transfer cornflour mixture to Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 1 min, 110°C, Stir 1
- Transfer the mince meat from the medium bowl to the Cooking Chef XL Bowl
- Add firm tofu, spring onion and Sichuan peppercorns to the Cooking Chef XL Bowl
- Attach the Stir Tool
- Cook with splashguard fitted until coated - 1 min, 110°C, Speed Min
- Serve