Crab Mapo Tofu
Ingredients
Instructions
- Blanch tofu in salted water for 4 minutes, drain set aside.
- Mix sauce ingredients together with two tablespoons of water, mix the remainder of the water and cornstarch together separately and set aside, this will be for your slurry at the end.
- Using a wok or large pan, heat chili oil over high heat, add the white parts of green onions, and Thai chilis, making sure not to inhale while doing so, as it can spice your face off, so proceed with caution. Cook for a minute or two, add water chestnuts.
- Add sauce mixture and tofu, reduce heat to medium,making sure the tofu is well coated. Add crab.
- Pour slurry of cornstarch and water to pan and let it bubble and thicken for two minutes.
- Top with a squeeze or two of lemon, green onions, and a bit more chili oil. Serve hot with rice.
Nutrition & Diet Analysis (per serving)
323
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).