Spicy Black Bean Tofu (Mapo Tofu) 麻婆豆腐

After making Gochujang Sundubu Jjigae, Bit Bit still has 1 more packet of tofu to use. And while packing the refrigerator a few days back, Bit Bit found a bottle of chilli black bean sauce which Bit Bit had bought with making mapo tofu in mind. Since there is both tofu and chilli black bean sauce, mapo tofu will be for dinner.
Mapo tofu took about 45 minutes to complete, including preparation of ingredients.

Things that Bit Bit found out about mapo tofu:

• Tofu is very soft, so while removing the tofu from the box, one must be very careful so as not to break the tofu.
• Bit Bit ate the tofu right out of the box, and found out that eating it on its own is also very nice, with a rich soybean flavour.
• Chilli black bean sauce is very salty, so salt is not needed for mapo tofu, unless the sauce is made from scratch, using its original ingredients.
• Mapo tofu is more towards a salty dish, so it is best to eat it with rice.

Ingredients that Bit Bit used for Mapo Tofu:

1. Chinese Soft Tofu - 1/2 Box of 300gm
2. Minced Pork - 100gm
3. Chilli Black Bean Sauce - 2 Tbsp
4. Chilli Powder - 2 to 3 Tsp
5. Garlic - 1 Clove
6. Salt - A Pinch
7. Pepper - A Pinch
8. Canola Oil - 1.5 Tbsp
9. Water - 1/2 Cup
10. Potato Starch - 2 Tsp

Method that Bit Bit used to cook Mapo Tofu:

1. Bring a pot of water to boil.
2. Cut the tofu into medium cubes and add into the boiling water.
3. Add some salt into the boiling water.
4. Boil the tofu for about 5 minutes.
5. Remove the tofu from the boiling water and set aside.
6. Season the minced pork with salt and pepper, mix well and set aside.
7. Heat up a pan and add oil.
8. Dice the garlic into small pieces and add into the pan.
9. Stir fry the garlic for about 3 minutes, till it turns slightly golden.
10. Add in the minced pork and stir fry till the pork is half cooked.
11. Add in the chilli black bean sauce and stir fry for about 3 to 5 minutes. There is a layer of oil with the sauce, remember to include that oil in.
12. Add in the tofu into the pan and stir carefully to prevent tofu from breaking.
13. Pour the water into the pan.
14. Add in the chilli powder, and let it simmer for about 3 to 5 minutes.
15. In a small bowl, add in the potato starch and some water to dissolve the starch.
16. Pour the starch mixture into the pan and mix well.
17. Simmer for about 5 to 8 minutes.
18. Serve and eat!