Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Mapo Tofu
Silken tofu in a numbing, chili-red Sichuan sauce with minced pork and fermented bean paste.
Pinagmulan
Recipe ni Sichuan tradition · 🏺 Traditional
Sichuan · Chengdu / 四川·成都 — A classic Sichuan dish traditionally traced to a 19th-century Chengdu eatery run by a pockmarked woman ('mápó'); it is defined by doubanjiang chili-bean paste and the numbing tingle of Sichuan pepper (málà).
Karagdagang impormasyon sa Wikipedia ↗
Panoorin habang niluluto · 3 na video
⏱ 30 min🍽 3 na serving🔥 350 kcal🇨🇳 China🌶️🌶️
Mga hakbang
Gently slide the tofu cubes into lightly salted hot water to warm and firm them while you build the sauce.
Brown the pork in oil until crisp at the edges, then push it aside and fry the doubanjiang until the oil turns red.
Add garlic, ginger and black beans and stir until fragrant.
Pour in the stock and bring to a simmer.
Drain and add the tofu, nudging rather than stirring so it doesn't break, and simmer a few minutes.
Thicken with cornstarch slurry, shower with ground Sichuan pepper and scallion, and serve over rice.
💡 Mga tip
- The bloomed chili-bean paste is the whole dish — fry it patiently until the oil reddens.
- Nudge, don't stir, once the tofu is in.
- Freshly ground Sichuan peppercorn on top gives the signature tingle.
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