Mapotofu#

language:

en

category:

dish

quantity:

2 people

via Anita’s cooking book

Ingredients#

  • ~130g rice (Basmati long grain rice preferred due to its neutral taste)

Oat hash (can be made in large quantities beforehand and frozen):

  • 130g oats

  • 100g grinded cheese

  • 130ml milk

  • 1 egg

  • salt, pepper, pepper powder, cumin, soup spices

Roasting:

  • 1 garlic toe

  • some ginger

  • 2 spring onions

  • 150g oat hash

  • 1 table spoon of spicy red bean paste

Liquids:

  • 2 table spoons of cooking alcohol

  • 2 table spoons of soy sauce

  • 1 tea spoon of sugar

  • soup spices

  • at most 125ml of water

  • at most 2 table spoons of starch

  • 250g silk tofu

Preparation#

To prepare oat hash:

  1. Add all ingredients for oat hash

  2. Chill for 10 minutes

  3. Put oil into a pan. Heat it up and add ingredients.

  4. Slice it with a spatula all the time to create a hash-like texture.

To prepare Mapotofu:

  1. Put oil into a pan. Heat it up and add garlic, ginger and spring onions.

  2. Add oat hash.

  3. Add spicy red bean paste. Cook it well.

  4. Add cooking alcohol, soy sauce, sugar, soup spices.

  5. Concurrently start cooking rice as side dish

  6. Add water. Check consistency (either soup-like or paste-like)

    • soup-like: check that it is not too watery and mixes well with other ingredients. Add water accordingly.

    • paste-like: check that the water vaporizes and/or add starch to thicken it.

  7. Finally cut and add the tofu (it should take up the taste of other ingredients, but should not maintain its size of mouth-sized cubes).

Serve Mapotofu with rice.

Bonan apetiton!