Mao Po Tofu
Vegan
Plant Based
Main courses
Ingredients
Mao Po Tofu
−
+
£1.85
For the stir-fry:
Vegetable oil
/ml
100.0 ml
0%
5g Sichuan Peppercorns
/
0.0
0%
Tofu
/g
500.0 g
0%
KNORR Professional Garlic Puree 750g
/g
30.0 g
0%
Knorr Professional Blue Dragon Szechuan Concentrated Sauce 1.1L
/ml
100.0 ml
0%
Water
/ml
100.0 ml
0%
Red Chillies
/g
20.0 g
0%
Spring onions
/g
100.0 g
0%
10 Ml Chilli Oil
/
0.0
0%
/
For the stir-fry:
-
Vegetable oil 100.0 ml
-
5g Sichuan Peppercorns
-
Tofu 500.0 g
-
Knorr Professional Blue Dragon Szechuan Concentrated Sauce 1.1L 100.0 ml
-
Water 100.0 ml
-
Red Chillies 20.0 g
-
Spring onions 100.0 g
-
10 Ml Chilli Oil
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
