Page 123 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Indonesian Mapo Tofu Mun Tahu

I first learned to cook Mapo Tofu when I was 13 years old. On a sunny Saturday in
Indonesia when my grandfather was supposed to be spending a quiet afternoon with
me at home while my parents were out, he decided that we were going to eat at his
favorite Chinese Indonesian restaurant in town, The Mandala Restaurant. Famous for
its Chinese influenced Indonesian cuisine, it was a hole-in-the-wall eatery that only
locals frequented. That afternoon, my grandfather taught me the subtleties of a great
Indonesian Mapo Tofu. How the tofu should be silky soft, how the hint of heat from the

chili pepper and white peppers should barely tingle the back of the palate and how
just a touch of aromatic sesame oil was needed to round out the delicate flavors of the
dish.

SERVES 4-6
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15-20 MINUTES

2½ tablespoons oil

8-12 cloves garlic, finely minced

2 tablespoons finely minced fresh ginger,

½ teaspoon dry ground red chili pepper (optional)

¾ lb (350 g) ground pork