| 30 | 15 | 2-4 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 160g firm tofu
- 200g ground meat
- 3 tsp chili oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- handful chopped scallion (white part)
- handful chopped scallion (green part)
- 1 tsp sweet paprika
- 1 tbsp doubanjiang
- 1 tbsp dark soy sauce
- 1-2 cups chicken stock or water
- 1 ½ tsp starch
- ¼ cup water
- salt to taste
- 1 tsp MSG
- 1 tsp chicken essence
Method
- Heat a stainless steel pan or wok on high heat then add some oil to coat. Remove the excess oil and add the chili oil
- Fry the white part of the scallion for 30 seconds then add garlic and ginger. Fry until aromatic
- Add 1 tsp sweet paprika for colour, frying until rawness is gone. Add doubanjiang and fry for 30 seconds, then the dark soy sauce
- Add the ground meat and fry together until meat is browned
- Pour the stock or water and boil for 5 minutes. Add the tofu, salt, vegeta, and MSG and boil for at least 5 minutes; 10 minutes for enhanced flavour, creaminess and softened tofu
- Care to push, not stir, while boiling. Add some of the green pieces of the scallion
- Raise the heat and add ⅓ of the starch slurry, moving until it dissolves. Do it 2 more times and turn off the heat
- Finish with brightening oil, serve and garnish with green part of scallion