Mao Po Tofu

Name: Mao Po Tofu
Yield: 10
Ingredients: 100.0ml Vegetable oil; 0.0 5g Sichuan Peppercorns; 500.0g Tofu; 30.0g KNORR Professional Garlic Puree 750g; 100.0ml Knorr Professional Blue Dragon Szechuan Concentrated Sauce 1.1L; 100.0ml Water; 20.0g Red Chillies; 100.0g Spring onions; 0.0 10 Ml Chilli Oil

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For the stir-fry:

Vegetable oil 100.0 ml
5g Sichuan Peppercorns
Tofu 500.0 g
KNORR Professional Garlic Puree 750g 30.0 g
KNORR Professional Garlic Puree 750g
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Brakes

Product Specification
Knorr Professional Blue Dragon Szechuan Concentrated Sauce 1.1L 100.0 ml
Knorr Professional Blue Dragon Szechuan Concentrated Sauce 1.1L
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Bidfood

Brakes

Product Specification
Water 100.0 ml
Red Chillies 20.0 g
Spring onions 100.0 g
10 Ml Chilli Oil

Main courses

Vegan

Plant Based

Chinese

Contract Catering

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Preparation

For the stir-fry:
- Heat the oil then lightly crush the Sichuan peppercorns and add into the pan.
- Cook for 1 minute then add in the vegan mince and cook for a further 3 minutes.
- Add the KNORR Professional Garlic puree, water and KNORR Blue Dragon Szechuan concentrate.
- Bring to the boil then break in the tofu.
- Slice the red chilli and spring onions.
- Remove the pan from the heat and stir in the chilli oil, spring onions and red chilli.
- Serve with rice and steamed pak choi