Sunday, 22 November 2015

Ma Po Tofu Recipe

I love soft, silky tofu. Do you? I especially love it that all the supermarkets in Singapore sell them in a nicely packed container; sealed to make sure they last longer. Surprisingly, they tasted just as good if not better than the ones you can get fresh from the wet market. Best of all, I don't have to worry about them going bad if I don't finish cooking them all in a day or two!

A slab of tofu (diced)
5 small shallots (sliced thinly)
1 tomato (cubed)
3-4 button mushrooms (sliced thinly)
50-70g of minced pork (mix well with a tsp of salt and a few dash of pepper)
3 tbsp tomato sauce
4 tbsp chilli sauce
100ml water
Salt and pepper to taste

1) Heat up oil. Brown the minced pork.
2) Add the shallots and fry until they are pale and slightly brown.
3) Mix the mushrooms into the pot. 
4) When they are well mixed, add both the chilli and tomato sauce as well as some pepper.
5) Pour the water in and let the mixture boil. 
6) Put the tofu into the boiling liquid and lightly stir.
7) Let the mixture simmer and add the tomatoes plus some salt to taste before removing from heat.

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