Chilli Bean Paste, Diced Silken Tofu, Sichuan Oil, Cooking Oil, Spicy Black Bean, Water, Dark Soy, Red Chili Powder, Sugar, Spring Onions, Leeks, Ginger, Garlic, Potato Starch.
Heat cooking oil and Sichuan oil in a wok or pan. Add chilli bean paste and spicy black bean. Sauté the mixture until it becomes aromatic, releasing the rich flavors of the spices.
Incorporate chopped ginger, garlic, and red chili powder into the wok. Stir-fry the ingredients for a while to infuse their flavors into the spicy base of the dish.
Pour in dark soy sauce and water to the wok. Stir the mixture well to combine the spices and create a flavorful liquid base for the Mapo Tofu.
Gently add the diced silken tofu, sliced leeks, and chopped spring onions to the wok. Sprinkle sugar over the ingredients. Allow the mixture to boil for about 2 minutes, letting the tofu absorb the flavors.
In a separate stainless steel bowl, combine potato starch with water to prepare the thickening starch. Ensure the starch is well-dissolved and ready to be added to the dish.
Adjust the consistency of the Mapo Tofu by adding the prepared thickening starch. Stir well to incorporate the starch and thicken the sauce. Once done, serve the Mapo Tofu hot and enjoy the spicy, savory flavors!
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