Raita Noda from Sydney's Ocean Room shares this delicious Japanese dish.
Steam silken tofu on the tray or plate for 5-8mins and then cool it down in the frige for 15mins. Quite lots of water will be dripped out from tofu and became firmer and easier to deep fry afterword.
Chop up all ingredients for white Mapo sauce finely.
Pour extra virgin olive oil and put chopped garlic, ginger, birds eye chilli and black olive in the sauce pan then heat up on the stove.
When its sizzling , add rest of chopped vegetables first then add jamon serano and pork mince to stir them together.
When pork mince became separated, pour chicken stock and season with salt and pepper.
Once stock boil up, skim the sauce well and pour potato starch with water to thicken the sauce.
Heat up vegetable oil (165-170c), gently put steamed tofu fully covered with potato starch to deep fry. When outside of tofu became nice and crispy, remove from oil.
Pour the white mapo sauce on the plate and place crispy fried tofu on the centre.
You can add julienned green shallot or leek or celery or chilli as a garnish if you like.
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