• 1 tablespoon cold water
• 1 teaspoon cornstarch
• ½ pound ground pork (substitute for chopped
shiitake mushroom for Vegan version)
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger root
• 1 package of Ying Ying’s Nigari firm tofu, cut into 1 inch pieces
• 5 tablespoons soy sauce
• 2 tablespoons Ying Ying’s Black Bean sauce
• 1 teaspoon white sugar
• 3 green onions, chopped
• 1 teaspoon sesame oil
STEP 1
Mix water and cornstarch in a small bowl; set aside.
STEP 2
Brown ground pork (or chopped shiitake mushroom) in a small skillet over medium-high heat, about 5 minutes. Drain fat.
STEP 3
Heat oil over medium-high heat in a large skillet or wok. Cook garlic and ginger in oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with soy sauce, black bean sauce, and sugar; stir to combine.
STEP 4
Stir in cooked pork (or shiitake mushroom) and green onion. Sprinkle with cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir sesame oil into the thickened mapo tofu.
2359 Royal Windsor Drive, Unit 14
Mississauga, ON L5J 4S9
Business Hours:
Monday – Friday
8 AM – 4 PM
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