Ma Po Tofu, the signature dish of Chinese Sichuan cuisine dish can now be made quickly and easily at home with this convinient jar. Made with fermented soybean paste, spicy Sichuan peppercorns, chilli pepper and sesame oil, the sauce offers a pugent, savoury and numb taste to your dish. Can also be used with pork, beef and vegetables.
Suitable for vegetarians and vegans
Ma Po Tofu
Stir-fry 100g minced pork in 1-2 Tbsp oil until done. Add 300g tofu and Lee Kum Kee Sauce For Ma Po Tofu, mix well. Cook in low heat until sauce thickens.
Garnish with chopped spring onions.
Tip: replace mince pork with shiitake mushroom for a vegetarian alternative.
Ingredients: Water, fermented soybean paste (23%)(water, salt, soybeans (12%), wheat flour), salted chilli peppers (17%)(80% chilli peppers, salt), sugar, tomato paste, sesame oil, soy sauce (water, salt, soybeans, wheat flour), ground sesame seeds, sichuan peppers, modified corn starch, dehydrated garlic, acid (lactic acid).