{"product_id":"ma-po-tofu-1","title":"Ma Po Tofu","description":"\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cspan\u003eProtein (150g):\u003c\/span\u003e\u003cspan\u003e Soft\/Medium tofu (cubed) \u003c\/span\u003e\u003cspan\u003ePLUS\u003c\/span\u003e\u003cspan\u003e your choice of 50g mince (pork, beef, or chicken) \u003c\/span\u003e\u003cspan\u003eOR\u003c\/span\u003e\u003cspan\u003e 50g finely minced mushrooms for the vegetarian version.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAromatics:\u003c\/span\u003e\u003cspan\u003e 1 clove garlic (minced), 1 tsp ginger (minced), 1 spring onion (chopped, whites and greens separated).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe Base:\u003c\/span\u003e\u003cspan\u003e 1 tbsp oil, 1 tbsp Doubanjiang (Sichuan spicy bean paste).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe Sauce:\u003c\/span\u003e\u003cspan\u003e 1\/2 cup chicken or vegetable stock, 1 tsp soy sauce, 1\/2 tsp sugar, 1\/4 tsp ground Sichuan pepper (optional for numbing heat).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThickener:\u003c\/span\u003e\u003cspan\u003e 1 tsp cornstarch mixed with 2 tsp water (slurry).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e---\u003c\/h3\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePrep Tofu:\u003c\/span\u003e\u003cspan\u003e Cube the tofu and soak it in a bowl of very hot, salted water for 10 minutes; this \"firms up\" the protein so it doesn't disintegrate in the pan.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCrisp the Mince:\u003c\/span\u003e\u003cspan\u003e Heat oil in a pan over medium-high heat. Add your choice of \u003c\/span\u003e\u003cspan\u003eMince\u003c\/span\u003e\u003cspan\u003e (pork or mushroom) and fry until browned and crispy; push to the side.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eRelease the Red Oil:\u003c\/span\u003e\u003cspan\u003e Add the Doubanjiang, garlic, ginger, and spring onion whites to the middle of the pan. Stir-fry for 1 minute until the oil turns bright red and fragrant.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSimmer:\u003c\/span\u003e\u003cspan\u003e Pour in the stock, soy sauce, and sugar. Drain the tofu and gently slide it into the pan. Simmer for 3–5 minutes so the tofu absorbs the spicy flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFinish \u0026amp; Glaze:\u003c\/span\u003e\u003cspan\u003e Stir in the cornstarch slurry until the sauce thickens into a glossy glaze. Garnish with spring onion greens and ground Sichuan pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Daily Rice Concept","offers":[{"title":"Pork","offer_id":54787623256355,"sku":null,"price":10.0,"currency_code":"AUD","in_stock":true},{"title":"Mushroom","offer_id":54787621814563,"sku":null,"price":10.0,"currency_code":"AUD","in_stock":true}],"url":"https:\/\/dailyrice.com.au\/products\/ma-po-tofu-1","provider":"Daily Rice","version":"1.0","type":"link"}