Go Chinese For Today’s Lunch With This Mapo Tofu with Minced Milkfish Recipe!
Ever heard of Mapo Tofu? Mapo tofu ranks among Chinese cuisine’s most remarkable signature dishes. Sounds fancy but very easy and simple to cook! This delectable dish is often cooked with minced meat but for this recipe, we’ll try something even healthier, and better!
Surprise your family and friends today with Mapo Tofu joined with a twist of Sarangani Bay Milkfish Fillet! Make sure you prepared enough rice for everyone for they will surely come back for more.
Let’s get cooking!
Mapo Tofu With Minced Milkfish
1-500g Sarangani Bay Milkfish Fillet, skin removed and minced
500 g tofu, cubed
½ cup spring onion, sliced
½ cup chopped red bell pepper
1 tbsp garlic, minced
2 tbsp cooking oil
2 tsp ground Sichuan peppercorns, toasted
1 cup chicken broth
2 tsp sugar
1 tbsp soy sauce
¼ cup chili bean paste
2 tbsp black beans
2 tbsp potato starch dissolved in ¼ cup water
Heat cooking oil in a wok, stir-fry onion, garlic and red peppers.
Add black beans , soy sauce,chili bean paste and Sichuan peppercorns.
Stir in minced bangus.
Cook for 5 minutes.
Add broth and sugar.
Allow to boil for 5 miinutes.
Lower heat and add the potato starch slurry.
Cook until thick and shiny.
Sprinkle top with spring onions.
Remove from heat and serve hot.
Makes 6 servings.