Mapo Tofu is easier than ever to make from scratch using the Comfee' Rice Cooker. Brown your firm tofu in vegetable oil and soy sauce before tossing in your cubed tofu with dried shiitake mushrooms, Sichuan pepper powder, and soy sauce into the rice cooker with chili bean sauce and sugar. The sweet and spicy dish is sure to satisfy.
Ingredients
For the ‘meat’ part:
- 1 tbsp vegetable oil
- 3.5 oz firm tofu
- 2 tsp soy sauce
Others:
- 7 oz firm tofu, cubed
- 2 tsp soy sauce
- 2 tbsp dried shitake mushrooms, soaked
- 1/4 tsp Sichuan pepper powder
- 1/4 tsp Sichuan pepper powder
- 1 tsp raw sugar
- 1/4 cup frozen edamame beans
- 1/2 tsp corn flour
- 2 tbsp water
-
1 spring onion, chopped
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