CookGo
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Nagaimo Mapo Tofu

Cost $10, save $15

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 1/3 nagaimo, peeled and sliced
    • 🧅 1 green onion, chopped
    • 🧄 1 clove garlic, minced
    • 1 piece ginger, minced

  • Protein

    • 100g ground meat
    • 1 block firm tofu, sliced

  • Seasoning

    • 1 tbsp sesame oil
    • 1 tsp doubanjiang
    • 1 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 250cc chicken stock
    • Cornstarch slurry, as needed
    • Sesame oil for finishing, as needed
    • 1 tsp Sichuan peppercorns, crushed

STEPS

1

Peel and slice the nagaimo into 1cm half-moon shapes. Slice the tofu into 1cm pieces. Mince garlic, ginger, and half of the green onion.

2

Place Sichuan peppercorns in a plastic bag and crush lightly with a rolling pin.

3

Heat sesame oil in a pan and sauté garlic, ginger, and half of the green onion. Add doubanjiang and stir until fragrant.

4

Add ground meat and crushed Sichuan peppercorns, cooking until the meat changes color. Add nagaimo slices and stir-fry further.

5

Pour in chicken stock and add tofu slices. Bring to a boil, then add oyster sauce, soy sauce, and the remaining green onion. Thicken with cornstarch slurry.

6

Finish with a drizzle of sesame oil for added aroma.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 20g
    Protein
  • 25g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Use fresh nagaimo for the best texture.Adjust the spice level by reducing or increasing doubanjiang.Serve with steamed rice for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.