Mapo Tofu

Ingredients:

(Serving size 1/2 cup. Serves 4)

150 gram chicken meat, diced into small pieces

3 pieces of beancurd (medium firmness)

1 fresh chilli, ground

1 tablespoon fermented soy bean or tau choo

cornstarch mixture (2 teaspoon cornstarch and 1 tablespoon water)

¹⁄₂ cup chicken stock

1 spring onion, chopped 3 cm in length

¹⁄₂ tablespoon oil

Marinade mixture

1 teaspoon cornstarch

2 teaspoon soy sauce

1 tablespoon water

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Method:

1. Marinate chicken for about 20 minutes.
2. Cut the beancurd or tofu into 1 cm square cubes.
3. Heat oil in a wok. Fry the marinated chicken, red chilli and tau-ceo. Mash the tau-ceo with the ladle.
4. Add the bean curd and stir-fry.
5. Add the chicken stock and the cornstarch mix. Reduce heat. Cook for about 4 minutes.
6. Stir in the spring onions. Serve with freshly ground Szechuan pepper (if desired).

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Nutrient content per serving

Calorie	: 134 kcal
Calcium	: 96.5 mg
Protein	: 12 g
Iron	: 2 mg
Fat	: 7 g