tofu Mao Pao

Ingredients

• Fresh tofu, 400g
• 100 g ground pork
• Chopped Allium ascalonicum, 30 g
• 20 g of chopped ginger
• 3 grams of Taiwanese seeds
• 1 handful of chopped chives
• 2 tablespoons of soy paste from Chêpi
• Soy paste, 1 tablespoon
• sugar 1 teaspoon
• salt 1/4 teaspoon
• Chicken bouillon, 1/2 teaspoon
• Rice wine, 1 tablespoon
• Cayenne pepper powder, 1 teaspoon
• water, 240 ml
• Diluted corn flour, 1 tablespoon
• Cooking oil paint, 2 tablespoons

Cut the fresh tofu into cubes and place it in a container.

Heat water in a pot and add the tofu cubes. Let it simmer for a few minutes, then remove from the heat and allow to cool.

Heat some oil in a pan. Add the chia seeds and fry them for a few seconds, then remove them and set aside the oil.

In the same pan, add the chopped shallots and ginger. Cook until they are golden brown.

Add the ground meat and cook until it is well browned.

Add all the basic ingredients (except the corn flour) and simmer until the mixture comes to a boil.

Add the tofu and simmer over low heat until the juices have reduced by about half.

Add the diluted cornstarch and mix well until the sauce becomes smooth and thick.

Continue to cook for a few more minutes, then add the cooking oil and chopped chives. Serve immediately.