Mapo Tofu (bean Curd)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 8 pieces bean curd (tokwa)
• 1 cup oil (for frying)
• 1 teaspoon garlic, minced
• 250 g ground lamb or 250 g shrimp
• 1 1/2 tablespoons black bean garlic sauce (lee kum kee)
• 1 tablespoon chili-garlic sauce (lee kum kee)
• 2 tablespoons soy sauce
• 3/4 cup chicken broth
• 1 tablespoon cornstarch, mix in
• 1 tablespoon water
• 2 tablespoons spring onions, chopped

Recipe

• 1 cut bean curd into 2 forming two triangles.
• 2 you should have 16 all in all.
• 3 fry bean curd till golden.
• 4 set aside.
• 5 heat a little oil and stir fry garlic.
• 6 add in ground lamb or shrimp.
• 7 saute till no longer pink.
• 8 add black bean garlic sauce, garlic sauce, soy and stock.
• 9 let simmer awhile.
• 10 correct seasoning, add more chili if you want it hotter.
• 11 thicken with cornstarch mixed in water.
• 12 put back all the cooked tofu in the sauce.
• 13 let it simmer in low heat until flavor gets absorbed.
• 14 garnish with spring onions.