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Pork Belly and Chive Mapo Tofu

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Meat

    • 150g thinly sliced pork belly

  • Tofu

    • 1 block (350g) firm tofu

  • Vegetables

    • 1/2 bunch chives, cut into 3cm pieces

  • Aromatics

    • 🧄 1/2 tsp grated garlic
    • 1/2 tsp grated ginger

  • Oil

    • 1 tsp sesame oil

  • Seasonings

    • 1 tbsp sake
    • 🧂 1/3 tsp salt
    • 1/3 tsp chicken stock powder
    • 1 tsp doubanjiang
    • 200ml water

  • Thickener

    • 1 tbsp cornstarch
    • 1 tbsp water

  • Finishing

    • Chili oil, as needed

PASSOS

1

Wrap the tofu in kitchen paper and microwave it on a heatproof plate at 600W for 3 minutes. Let it cool and tear into bite-sized pieces.

2

Cut the chives into 3cm pieces after trimming the roots.

3

Cut the pork belly into 3cm wide pieces.

4

Heat sesame oil in a frying pan, add pork belly, grated garlic, and grated ginger. Stir-fry over medium-low heat until the pork changes color.

5

Add the seasoning ingredients (sake, salt, chicken stock powder, doubanjiang, and water) and mix well. Bring to a boil, cover, and simmer on low heat for about 5 minutes.

6

Add the tofu and gently mix without breaking it. Simmer over medium-low heat for about 3 minutes. Add the cornstarch slurry to thicken the sauce.

7

Add the chives and mix briefly.

8

Serve on a plate and drizzle with chili oil.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 25g
    Gorduras

💡 Dicas

Serve over rice for a complete meal.Adjust the doubanjiang amount for desired spiciness.Use firm tofu to prevent breaking during cooking.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.