Japanese Mapo Tofu Omelette Rice
What You Will Need
Ingredients
- Minced pork 150g
- Tender tofu 1 pcs
- Green onion 1 pcs
- Minced Garlic 1 tbsp
- Fresh shiitake mushrooms 2 pcs
- Eggs 2 pcs
- Milk 30ml
- Cornstarch water appropriate
Seasoning
- Lee Kum Kee Japanese Style Chilli Bean Sauce 1 tbsp
- Lee Kum Kee Japanese Style Sweet Bean Sauce 2 tsp
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tsp
- Bonito Powder 1 tsp
- Cooking wine 1 tbsp
- Water 250ml
Made with
Lee Kum Kee products
How to make it
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Cut tofu into cubes, cut the tender mushrooms into small pieces, chop the green onions and set aside.
-
Heat oil. Stir fry minced garlic, green onions and shiitake mushrooms until fragrant. Add minced meat and stir-fry until half-cooked, add tofu cubes and stir-fry evenly.
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Add Japanese Style Chilli Bean Sauce and other seasonings, stir well, cover and simmer for 15 minutes.
-
Add appropriate amount of corn starch and boil until thickened to form Mapo tofu. Add eggs and milk and stir well. Fry over medium heat until half cooked. Place on top of rice to form omelette rice.
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Pour the Mapo tofu next to the omelette rice and serve.
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