I hate tofu when I was a kid. I was never a tofu a person although my mum kept telling me that they are good for the skin. You know when you are young, you don’t really care so much about your appearance? Bad complexion? Nah, it’s ok!
But as you grow older, bad complexion does matter!! That’s the time when I started to appreciate tofu and realised that it’s not that bad after all. Do you know that tofu has a great nutritional value and it has many health benefits?
- It contains vegetable protein, calcium and unsaturated fat
- It can lower the risk of heart diseases by lowering the level of bad cholesterol
- It can lower the risk of osteoporosis
- It can lower the risks of prostate cancer and breast cancer
- It will decrease menopausal symptoms which include mood swings and hot flashes.
One of my much-loved tofu dishes will be MaPo Tofu – silken tofu and minced meat cooked in spicy chilli bean sauce. Authentic MaPo tofu calls for Szechuan peppercorn to be added to achieve the numbing spiciness but I omitted that as both C and I hate the numbing sensation. This dish is so easy to cook that I can make it in less than 10 mins, okay maybe 15 mins, from preparations to having the dish on the table. With a bowl of rice, I am all good for dinner!
1 package silken tofu (14oz), cubed
170g minced pork
3 cloves of garlic, minced
1 red chilli, deseeded & sliced (optional)
1 tbsp chilli bean sauce (dou ban jiang 辣豆瓣酱)
1 tbsp Lao Gan Ma (Szechuan chili sauce)
1 tsp sugar
Pinch of salt
1 tsp sesame oil
1 tbsp cornflour + 2 tbsp water
2 tbsp spring onions, chopped (garnish)
1. Heat 1 tbsp of oil and sesame oil on medium heat and fry garlic and red chili until fragrant. Add minced pork and fry until it’s half done.
2. Add spicy bean sauce and fry for a minute. Add in water and seasoning. Stir to combine.
3. Add in tofu and mix gently.
4. Lower the heat and simmer for 3-5 minutes.
5. Add cornflour mixture and give it a quick stir until mixture has thickened.
6. Dish out and sprinkle with spring onions.
7. Serve immediately with steamed rice.
p/s: I did not follow any recipes and this is purely based on estimation. Feel free to adjust the taste according to your own preference.