2
2 cans mackerel fillets (drained)
1 block of tau kwa (firm tofu) - cubed
1 tbsp chilli bean paste (Dou Ban Jiang sauce)
2 garlic (minced)
1” ginger (minced)
200 ml water
1.5 tbsp corn starch slurry (1½ tbsp water + ½ tbsp corn starch)
½ tbsp soy sauce
½ tsp sesame oil
½ + ¼ tbsp whole szechuan peppers
1 sprigs spring onions
2 tbsp vegetable oil

Recipe Courtesy of
Charlotte Mei

Canned Mackerel Mapo Tofu

Whipping up a yummy sharing dish for your family doesn’t have to take hours. This Mackerel Mapo Tofu is a quick and easy dish to put together using canned mackerel and firm tofu! Mackerel is high in omega-3 fatty acids, which are good for maintaining heart and brain health. If you don’t like your dish too spicy, you can reduce the chili bean paste. Pair it with some steaming rice to make the most of the gravy!

Difficulty: Easy

Preparation: 15 min
Cook: 10 min
Clean up: 10 min

Steps: 4 steps
12 Ingredients

Difficulty: Easy
Steps: 4 steps
12 Ingredients

Preparation: 15 min
Cook: 10 min
Clean up: 10 min

Instructions

Prepare the Szechuan pepper powder
- Toast ½ tbsp whole peppercorns over low-medium heat in a dry pan until fragrant, about 5 mins.
- Once cooled, blitz it in a spice grinder until fine and set aside

Sauté the aromatics
- Sauté garlic, ginger and ¼ tbsp whole peppercorns in heated oil
- Once fragrant, add the chilli bean paste and mix well
Recommended for you

+6
Chinese Style Scrambled Eggs with Tomato

White Seafood Lor Mee

Lok Lok Sauce