Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Mapo Tofu
Silken tofu in a numbing, chili-red Sichuan sauce with minced pork and fermented bean paste.
Source
Recette de Sichuan tradition · 🏺 Traditionnel
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).
Watch it being made · 3 videos
⏱ 30 min🍽 3 portions🔥 350 kcal🇨🇳 Chine🌶️🌶️
Étapes
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.
💡 Astuces
- 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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