Shrimp Mapo Tofu

Coming in hot this New Year is our 30 MIN Shrimp Mapo Tofu recipe.

We’re using Himalayan Pink Salt and Black Pepper from McCormick Asia, enhancing the rich, spicy Sichuan-style sauce that complements the soft, creamy Fortune Silken Tofu from Fortune Tofu Singapore.

Celebrate CNY with McCormick Asia!
Get yours at your nearest supermarket now.

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Ingredients

Adjust Servings
450 g Fortune Silken Tofu
200 g Shrimp (chopped)
1 inch knob Ginger (minced)
1 Bird's Eye Chilli (chopped)
1/2 tsp Sichuan Peppercorns
2 tbsp Cooking oil
1 tbsp Chilli Bean Sauce (Doubanjiang)
1/2 tbsp Fermented black beans
1 tbsp Sichuan Red Pepper Flakes
1cup Water
1/2 tsp (24 twists on fine) McCormick Himalayan Pink Salt
1/2 tsp (24 twists on fine) McCormick Black Pepper
1/2 tsp Dark soy sauce
4 tbsp Cornstarch solution (2:2 cornstarch to water)
Spring Onion

Directions

1.

Roughly chop shrimp into small pieces. Cut tofu into cubes.

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2.

In a wokpan over medium heat, add 2 tbsp cooking oil. Add ginger, chilli, szechuan peppercorns and stir fry until fragrant. Add Shrimp, season with McCormick Himalayan Pink Salt/McCormick Iodized Sea Salt, McCormick Black Pepper and stir fry.

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3.

Add chilli bean sauce, fermented black beans, sichuan red pepper flakes and mix well.

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4.

Add water, dark soy sauce and bring to boil.

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5.

Add tofu and stir for a bit

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6.

Thicken with cornstarch solution while mixing, to coat tofu evenly.

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7.

Garnish with chopped spring onion and serve hot.

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