Mapo Tofu Mak Tok’s Style
Here is Mak Tok's twist on the popular Chinese dish with a fiery and numbing sensation. Mapo tofu Mak Tok's style is simply delicious with a bowl of rice or crusty bread.
Mapo Tofu Mak Tok's Style
250g extra firm tofu (cubed)
2 stalk spring onion (sliced)
3 cloves garlic (minced)
15g ginger (minced)
50g carrot (diced)
1.5 tablespoon soybean paste
1 tablespoon soy sauce
1 tablespoon Mak Tok’s Fire Chilli Paste
1/2 teaspoon Szechuan peppercorn
1 tablespoon cornstarch mixed with 2 tablespoon water
1 tablespoon cane sugar
1 tablespoon oil
Heat the oil in a pan over medium-high heat. Sauté spring onions, garlic, and ginger for 1 minute. Add carrots and sauté for a further 1 minute.
Add soybean paste, soy sauce, Mak Tok’s Fire Chilli Paste and water. Continue to stir for 1 minute before adding in the Szechuan peppercorn. Cook for 1 minute on medium heat.
Add tofu to the pan and mix well. Gently stir and flip the tofu pieces for 3 minutes before lowering the heat to low. Lastly, pour in the cornstarch and sugar. Mix well.
Plate it and garnish it with some spring onions.