Mapo Tofu and Smashed Cucumber Salad
Serves 2
Directions
- 1Mince the garlic, finely chop the red chili pepper, slice the green onions, and mince the ginger.
- 2Cube the tofu block.
- 3Add cubed tofu to a pan of salted boiling water.
- 4Drain the tofu into an oiled plate.
- 5Form pork into meatballs and add to a hot pan with oil, smashing them down into the pan.
- 6Add minced ginger, chopped garlic, chili pepper, and most of the sliced green onions to the pan, cooking until aromatic.
- 7Stir in the chili bean paste, cooking sauce, and soy sauce.
- 8Pour in water, then thicken with the cornstarch slurry, and season with white pepper.
- 9Return the boiled tofu to the pan and gently incorporate.
- 10Slice cucumber thinly, then place into a bowl, salt, and let it rest.
- 11Drain excess water from the cucumber, then toss with soy sauce, sesame oil, and sugar.
- 12Serve the mapo tofu over rice and garnish with the remaining green onions.
Ingredients
- 4 clove garlic, peeled
- red chili pepper, finely chopped
- green onion, thinly sliced
- ginger, peeled and finely minced
- 1 block tofu, cut into cubes
- 1 cup water
- salt (optional)
- 2 tbsp oil
- 250 g ground pork
- 2 tbsp chili bean paste
- 1 tbsp soy sauce
- 1 tbsp cooking wine
- 2 tbsp cornstarch slurry
- white pepper (optional)
- 1 whole cucumber, thinly sliced
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
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