This Mapo Tofu is our take on a traditional Chinese favorite and an excellent way to spice up that leftover tofu.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Yield: 3 - 4 servings
20 oz. extra firm tofu, cut to ½ - ¾ inch cubes (we prefer Wildwood® SprouTofu® Extra Firm)
½ cup flour
2 stalks green onion, chopped
2 cups broccoli, chopped
1 tablespoon cornstarch
3 cups cooked rice (optional)
Oil for frying
¾ cup sweet chili sauce
2 teaspoons black bean garlic paste (Lee Kum Kee Black Bean Garlic Sauce recommended)
4 tablespoons soy sauce
Step 1: Put the cubed tofu on a paper towel to drain excess water. Mix flour and cornstarch together. Place cubes into the flour cornstarch mix to coat the tofu.
Step 2: Heat oil until hot (add a drop of water to the oil, it should platter when ready). Fry the coated tofu for 2 – 3 minutes until light brown and crispy. Set aside to cool.
Step 3: For the sauce, mix together the sweet chili sauce, black bean garlic sauce and soy sauce. Set aside.
Step 4: Lightly sauté, in a little bit of oil, the green onions and broccoli for about 4 – 5 minutes until the broccoli is tender but not soft. Cover and let steam for a few moments if necessary. Turn off the heat and add the tofu.
Step 5: Stir in the sauce. Serve over rice.