Mapo Tofu

Mapo Tofu, an adventurous traditional Zichuan dish invented by an old Chinese lady. Basically, you saute everything, then add tofu. That is it. How simple yet delicious it is! You can also customize your Mapo dish, say, Mapo chicken, Mapo fish fillet!

In this recipe, however, I made a very basic vegetarian Mapo tofu, (Since I didn't have any leftover pork on hand). Even though there is just tofu, the sauce is still very flavourful.

Preparation time: 10 minutes

Ingredients:
1 package Tofu
2 1/2 tbsp Chili bean sauce ( also known as toban djan)
1/2 tbsp Chinese styled chili sauce
1 tbsp Oyster sauce or abalone sauce
1/2 tbsp Sugar
1/2 tbsp Corn starch or flour
1/2 tbsp tap water
1/2 cup tap water
2 tbsp Chinese white wine
4 cloves Garlic
1 Chili
5-6 Chinese huajiao pepper corn (crushed) (optional)
2 tbsp light flavoured vegetable oil
Some cucumber dice for garnish (optional)

1. Mince the garlic and slice the chili.
2. Preheat the skillet in medium heat, add vegetable oil. Put in the garlic and chili. Saute for 1 minute until it is flavourful.
3. Add in the oyster sauce, chili bean sauce, and chinese styled  chili sauce. Saute for 1 minute until it is flavourful.
4. Splash in the white wine, put on the lid for 30 seconds.
5. Add 1/2 cup tap water. Add sugar. Add tofu. Put on the lid for 30 seconds.
6. In a small bowl, mix the 1/2 tbsp of tap water and corn starch.
7. Pour the corn starch mixture to the sauce, gently stir well.
8. Sprinkle on top a few diced cucumber, crushed Chinese Huajiao pepper corn, and some chili.
9. Serve with steamed rice! Enjoy:)

Tips:
1. The amount and proportion of chili bean sauce and chili sauce can be adjusted to taste. So remember to do regular taste tests throughout the cooking progress.
2. You saute the garlic to remove the raw garlic flavour and at the same time release the flavour of it. You do not want to burn the garlic. Keep an eye on it, keep stirring, and turn down the heat if necessary.