LEE KUM KEE
Recipes

Ma Po Tofu

Ingredients

Firm tofu, diced to 2cm 1500g
Minced pork 450g
Lee Kum Kee (Professional) Gluten Free Oyster Sauce 40g 
Lee Kum Kee (Professional) Chilli Garlic Paste 105g
Cooking oil 70g
Sichuan peppercorns (if you like the numbing taste) 15g
Sugar 20g
Water 300g
Garnish:
spring onion, diced 5

Method

1 Drain tofu and remove excess moisture by placing in between thick kitchen paper with a plate to weigh it down. Cut into 2cm cubes when water is drained.
2 Marinate the pork with Lee Kum Kee (Professional) Gluten Free Oyster Sauce and set aside for 10 minutes.
3 Heat wok to medium heat. Add the oil and peppercorn. Sauté the peppercorns till fragrant, taking care not to burn them.
4 Add minced pork and Lee Kum Kee (Professional) Chilli Garlic Paste . Stir-fry till fragrant. Add the tofu, sugar and water when the pork is cooked.
5 Turn the heat down to simmer and cook for further 5 minutes to reduce the sauce a little. Garnish with spring onions and serve with rice.

Tips

1 This dish can also be accompanied by glass noodles as this will soak up the savoury spicy sauce well.
Serves   10 
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