Embedded Files
My Version of Mapu Tofu - a favorite Chinese dish
I made my own chilli sauce for the recipe. This is my first time and I am experimenting.
To increase shelf life , most sauces have a lot of oil and preservatives. I do not use any but should be used soon.
Protein: Tofu - silken tofu
Vegetables : Your choice
Sauce: House chilli sauce (recipe below)
Not shown : Passata (Wegmans)
Seasoning: salt and fresh ground pepper - add along with each ingredient to the pan
Herb: Coriander
Makes 4 servings
Clockwise: Onions, coriander,garlic, ginger
silken tofu
carrots, broccoli, mushrooms
Medium heat: heat pan, add oil (canola), add garlic and ginger, toss for a few seconds, add onions
Add carrots, broccoli, and saute for a couple of minutes (covered)
Add mushroom and stir and cook till mushrooms are soft and wet.
Add passata, house chilli sauce, and maybe a quarter cup of water. Cook for a couple of minutes till everything comes to gether
Add: silken tofu - after breaking it by hand into smaller pieces.
Stir often, cook, with slightly reduced heat
Break up tofu into smaller pieces
Add : coriander
Serve with angel hair pasta rolled in hot sesame oil and a little coriander
Chilli sauce: Dried hot Andhra (region in South India) chillies, de-stem
Heat pan, add oil
when hot add the dry chilies and stir till burnt fragrance
Add half cup water and shut off stove when water boils
Let it cool
Pick out chillies along with a little water
Add a little schezwan chillies
Grind : chillies, with some soy sauce (salt), apple cider vinegar (sweet-sour)
Give a Unami taste
House chilli sauce
Page updated
Google Sites
Report abuse