Mapo Tofu is a combination of soft tofu and minced pork or beef in a spicy bean sauce and fermented black bean. In Taiwan, mostly they use minced pork. I made a twist with the original ingredients, removing the minced meat and fermented black bean. I added broccoli, and it's a nice combination because the sauce incorporate with it. I fried the tofu first in 2 tablespoon olive oil.
I think even vegetarian will like this dish!
1 box egg tofu
1 stalk green onion (also known as spring onion or scallion)
1 red chili pepper
2 small slices of ginger
2 tablespoon light l soy sauce
1 teaspoon cornstarch
1 tablespoon cooking wine (optional)
1 tablespoon spicy bean paste
1/2 tablespoon sesame oil
Slice the tofu and fried until golden brown.
Cut into slant the green onion, ginger and red chili pepper.
In a low heat add spicy bean paste and ginger, drizzle with wine and
light soy sauce, then add water and let it boil. Season with salt and pepper.
Thicken the gravy with cornstarch mixture; drizzle sesame oil and add
green onion, chili pepper, and broccoli. Simmer and toss for another minute.
Serve mapo tofu with rice