LAMB MAPO TOFU
- Prep time 15Min
- Cook time 20Min
- Technique Stir Fry
- Meat Lamb
- Cut
- Serves 4
Asian flavours that pack a punch! Lamb Mapo Tofu. Simple, tasty, and it's sure to please.
Ingredients
Ingredients
- 400 g Lamb mince
- 2 tsp Sichuan peppercorns
- 1 tsp sesame oil
- 2 cloves garlic, crushed
- 3 cm piece ginger, peeled, finely grated
- 2 tbsp Chinese rice wine vinegar
- 1 tbsp chilli paste
- 1 cup vegetable stock
- 1 tbsp soy sauce
- 1 tsp caster sugar
- 300 g firm tofu, cut into 3cm cubes
- 150 g snow peas, finely sliced
- 125 g baby corn, halved
- 1 broccoli, cut
- 180 g udon noodles
- 2 green onions, thinly sliced, to serve
Method
Instructions
1. In a small fry pan, dry fry the Sichuan peppercorns over low heat for 1 to 2 minutes or until fragrant. Crush lightly in a mortar and pestle.
2. Heat the oil in a wok or large frying pan over medium-high heat and cook mince for 3 to 4 minutes or until browned. Add garlic and ginger and cook for 1 minute. Add rice wine vinegar and chilli paste and cook for 1 minute. Add stock, bring to boil then add soy sauce and sugar. Reduce heat, gently add tofu and stir to coat. Simmer for 7 to 8 minutes or until sauce reduces, adding snowpeas, corn and broccoli for final 2 minutes.
3. Meanwhile, prepare noodles according to packet instructions. Drain.
4. Divide noodles between bowls and top with mince mixture. Sprinkle with peppercorns and green onions to serve.