Mapotofu pan

Name: Mapotofu pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g green beans; 1 collar Spring onions; 1 piece(s) (approx. 40 g each) Ginger; 1 Garlic clove; 300 g Silken Tofu; 7-10 Tbsp Szechuan pepper; 7-10 Tbsp Chili Flakes; 2 TABLESPOONS Oil; 500 g Ground pork; 100 ml Rice wine; 100 ml Soy sauce; 1 TABLESPOON spicy chili bean sauce (glass); 7-10 Tbsp Sriracha sauce; 7-10 Tbsp Coriander

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Some hack, some tofu? Nope! This is where meat all-rounders and veggie lovers come together. Happily combined with green beans and Asian flavours, it becomes the big china love

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g green beans
1 collar Spring onions
1 piece(s) (approx. 40 g each) Ginger
1 Garlic clove
300 g Silken Tofu
7-10 Tbsp Szechuan pepper
7-10 Tbsp Chili Flakes
2 TABLESPOONS Oil
500 g Ground pork
100 ml Rice wine
100 ml Soy sauce
1 TABLESPOON spicy chili bean sauce (glass)
7-10 Tbsp Sriracha sauce
7-10 Tbsp Coriander

Directions

1
Wash and clean the beans and cut them diagonally into thin slices. Leek onions clean, wash and cut into rings. Peel ginger and garlic and chop finely. Carefully dice the tofu.
2
Roast 1 teaspoon Szechuan pepper in a large pan without fat, remove and coarsely mortar. Heat the oil in the pan. Fry the minced meat until crumbly. Add beans, ginger and garlic, fry briefly. Season with Szechuan pepper and chili.
3
Deglaze with rice wine and soy sauce. Stir in bean sauce, bring to the boil and simmer for about 5 minutes. Carefully fold in spring onions and tofu and warm up briefly. Season to taste and sprinkle with Sriracha as desired and sprinkle with coriander leaves.