Saturday, April 13, 2013

Ma Po Tofu

6-8 shitake mushrooms - minced
4-6 button mushrooms - minced
1/2 cup peas
3 Tbsp ma po tofu sauce :)
3 garlic pods - minced
1 tsp grated ginger
300 ml stock
50 1cm cube tofu
1 medium sized scallion - minced
1/2 medium sized scallion - sliced and deep fried
4 Tbsp oil

1) Heat oil in a wok or wide bottomed pan. Add ginger, garlic and fry for a minute. Add scallion and mushrooms and fry until it starts to change colour (approximately 10 mins)
2) Add ma po tofu sauce and stir for a minute or two.
3) Add the stock, tofu and peas - bring to boil. Check for salt.

Serve with hot steamed rice :)

Tip: If you like it more spicy - add a hot red chilli in the beginning or sprinkle pepper powder in the end.
Tip: The sauce I used had starch in it already which acts as a thickener. If there's no thickener in the sauce you are using - mix 1 or 2 Tbsp corn starch in water and add accordingly.

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