Mapo Tofu With Sichuan Vegetable

Mapo Tofu With Sichuan Vegetable.jpg

2 boxes Unicurd Extra Smooth Silken Tofu (Steaming) – cut into cubes and blanched in boiling water with 1 tsp of salt, drained and set aside
2 tbsp sichuan vegetables – diced
50 g small prawns
100 g minced chicken meat (marinade with 1 tsp corn flour and salt)
4 pieces baby corn – sliced
1 tomato – diced
3 cloves garlic – minced
2 tbsp corn flour (mixed with 4 tbsp water)
1 tbsp sesame oil
Chopped spring onions and chilli for garnishing

Sauce Ingredients
11/2 tbsp chilli bean paste
1/2 tbsp black bean paste
1 tbsp Hoisin sauce
1 tbsp honey/2 small rock sugar
125 ml chicken stock
1 tbsp mushroom granule

1) Heat oil in wok and saute garlic till fragrant, add minced chicken meat, prawns and fry till opaque. Add sichuan vegetable, babyn corn and stir fry for 1 minute. Add sauce ingredients, bring to a simmer, add in tofu cube, stirring gently to coat thoroughly. Taste accordingly.
2) Thicken with cornstarch, stir in, cooking till the dish fully simmer. Drizzle in sesame oil and garnish with spring onion and chilli.

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