forked from kenji_noodles/gyoza
Rraj_spice
Kimchi Mandu
Korean twist on gyoza: kimchi and glass noodles in the filling, no pleating required. Just fold and pinch.
KoreanSpicyQuick (30 min)
000 taste tests2 tweaks
1 tweaks·Latest: Initial commit
NameLast tweakUpdated
mapo-tofu
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Mapo Tofu
Sichuan mapo tofu: silken tofu in a fiery, numbing sauce of doubanjiang and Sichuan peppercorns. Finished with a cloud of ground pork.
SpicyQuick (30 min)Dinner
ingredients.json
3 servings
- 600 gSilken tofu, cut into 2cm cubes
- 150 gGround pork
- 3 tbspDoubanjiang
- 1 tspSichuan peppercorns, toasted and ground
- 2 tbspFermented black beans, roughly chopped
- 4 clovesGarlic, minced
- 1 inchFresh ginger, minced
- 400 mlChicken stock
- 2 tbspCornstarch, mixed with 2 tbsp water
- 1 tspSesame oil
- 3 stalksGreen onions, sliced
instructions.md
- 1
Slide tofu cubes into a pot of barely simmering salted water for 5 minutes. This firms them slightly. Drain carefully.
- 2
Cook ground pork in a wok over high heat until browned. Push to side.
- 3
Add doubanjiang to the empty space. Fry in the pork fat for 1 minute — it turns deep red.
- 4
Add black beans, garlic, and ginger. Stir everything together for 30 seconds.
- 5
Pour in stock. Bring to a simmer. Gently slide in tofu cubes.
- 6
Simmer 3 minutes, spooning sauce over tofu constantly. Push the tofu with a spoon, do not stir.
- 7
Add cornstarch slurry. Stir gently at the edges until thickened.
- 8
Remove from heat. Add sesame oil and ground Sichuan pepper. Scatter green onions on top.
⚡macros.jsonper serving · 3 servings
360kcalCalories
22gProtein
12gCarbs
26gFat
3gFiber
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