Mapo-style tofu
About £0.88 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Tofu400g
- Pork mince200g
- Chilli powder5g
- Garlic3 cloves
- Ginger15g
- Soy sauce30ml
- Stock cubes1 cube
- Spring onions3
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Cut the tofu (400g) into cubes (1 cube). Cook the rice (300g).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
- Fry the pork (200g) until crisp (5 min). Add garlic (3 cloves), ginger (15g) and chilli (1 min).
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Add 300ml stock and soy, slide in the tofu and simmer gently (5 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Thicken with a spoon of cornflour mixed with water. Spring onions (3) on top.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.