Mapo Tofu with Ground Meat and Rice

1. 1 Tofupack 300 g ≈ $2.50 160 g
2. 2 Ground porkpack 500 g ≈ $3.00 90 g
3. 3 Basmati ricepack 500 g ≈ $3.50 65 g
4. 4 Sriracha 10 ml
5. 5 Soy sauce 20 ml
6. 6 Garlic≈ $10.00 per kg 6 g
7. 7 Fresh ginger≈ $8.00 per kg 6 g
8. 8 Green onionspack 50 g ≈ $1.30 15 g
9. 9 Starch 6 g
10. 10 Sesame oil 6 ml
11. 11 Sunflower oil 8 ml
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 140 ml water, add salt, and cook covered for 15 minutes, then remove from the heat and let stand for another 5 minutes.

2. Cut the tofu¹ into 2 cm cubes. Mix the soy sauce, sriracha, cornstarch, and 80 ml water until smooth.

3. Heat the sunflower oil in a skillet, fry the ground² meat for 5–6 minutes, breaking up any lumps, until it lightens and browns slightly.

4. Add the minced garlic⁶ and ginger, and fry for 1 minute until fragrant.

5. Pour in the sauce, add the tofu¹, and stir gently. Simmer for 5–7 minutes, until the sauce thickens and the tofu is heated through.

6. Remove from the heat, stir in the sesame oil and green⁸ onion. Serve with the hot rice.