Chocolate flavored mapo tofu
Belgian chocolate is rich in body and acidity from its high cocoa content.The delicate sweetness of this dish is a perfect match with Chinese Chili Bean Sauce and Sweetened Soybean Paste. Since stirring the tofu after adding it will cause it to fall apart, it is best to twirl it around as you move the pan.
- Japanese leek 30g
- Ginger 10g
- Garlic 10g
- Silken tofu 350g
- Vegetable oil Appropriate amount
- Chinese Chili Bean Sauce 1 tsp.
- Minced pork 100g
A.
- Sweetened Soybean Paste 20g
- Sugar 1 tbsp.
- Sake 1 tbsp.
- Soy sauce 1/2 tsp.
- Chicken broth powder 2 tsp.
- Water 200ml
- Chocolate from Belgium(melted) 50g
B.
- Potato starch 1/2 tbsp.
- Water 1/2 tbsp.
- Green onion, cut into small pieces To taste
- Hwaseng powder To taste
Belgian chocolate is renowned for the fact that Belgian chocolatiers can extract quality tastes from the cocoa bean. Rich, dark chocolate is low in additives and contains zinc and iron, essential in vitamin metabolism and developing healthy hair, nails and skin.
Instructions
Finely chop Japanese leek, ginger, and garlic. Cut tofu into 2 cm cubes.
In a frying pan, add vegetable oil, leek, ginger, garlic, and Chinese Chili Bean Sauce and saute until fragrant.
Add the minced pork and saute thoroughly over high heat. When cooked, add the combined A and heat over high heat.
Add tofu and cook for 3 minutes. Add the chocolate from Belgium and gently stir to coat, shaking the entire pan.
Thicken with the mixture of B. Serve in bowls and sprinkle with green onions and hwaseng powder, to taste.
