Mapo Tofu

Name: Mapo Tofu
Yield: 2-4
Cuisine: Filipino
Ingredients: 6 tbsp (90 ml) Mama Sita’s Vegetarian Oyster Sauce; 1 pc (400 g) Firm tofu, cut into 1“ x 1”x ½ “ thick triangles; 2 tbsp (30 ml) Oil; 1 tbsp (10 g) Ginger, cut into thin strips; 3 cloves (10 g) Garlic, chopped; 1 pc (40 g) Onion, cut into rings; 1½ cup (375 ml) Water; 1 pc (60 g) Red bell pepper, cut into strips; 1 tsp (2 g) Cornstarch, dissolved in 1 tsp (5 ml) water

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A Chinese-Szechuan tofu dish that is not spicy. Simmered with vegetables and seasoned with Mama Sita’s Vegetarian Oyster Sauce.

Cooking time: Cook 10 min
Yield: 2-4
Difficulty: Intermediate
Ingredients: 9 ingredients
Steps: 6 steps

First published August 27, 2015

Mapo tofu with baby corn and red bell pepper over rice — Mapo Tofu

Ingredients

Check off each ingredient as you go.

6 tbsp (90 ml)Mama Sita’s Vegetarian Oyster Sauce
1 pc (400 g)Firm tofu, cut into 1“ x 1”x ½ “ thick triangles
2 tbsp (30 ml)Oil
1 tbsp (10 g)Ginger, cut into thin strips
3 cloves (10 g)Garlic, chopped
1 pc (40 g)Onion, cut into rings
1½ cup (375 ml)Water
1 pc (60 g)Red bell pepper, cut into strips
1 tsp (2 g)Cornstarch, dissolved in 1 tsp (5 ml) water

Instructions

In a wok, heat oil and sauté garlic, onion and ginger.
Add the water and Mama Sita’s Vegetarian Oyster Sauce.
Add the tofu. Bring to a boil and simmer.
Add the bell peppers and continue cooking for 2 minutes.
Add the dissolved cornstarch and continue cooking until sauce thickens.
Serve hot.