Mapo Tofu
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
2
ingredients
- 1⁄2 teaspoon granulated chicken stock (Chinese style)
- 150 ml hot water (5.07 fl oz)
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 350 g firm tofu (1 pkg)
- 30 g garlic chives (1.06 oz)
- 1 pinch sichuan pepper
- 1 cup steamed rice
- 1 tablespoon sesame oil
- 100 g ground pork (3.53 oz)
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1⁄2 tablespoon chili bean paste (doubanjiang)
- 1 tablespoon sweet bean sauce (tian mian jiang)
- 1 tablespoon sake
- 2 teaspoons potato starch
- 1 1⁄3 tablespoons water
directions
- Wrap tofu w/ thick paper towel, let sit for 20 minutes to dry.
- Chop finely both garlic and ginger.
- Cut garlic chives into 1/2 inch pieces.
- Dissolve chicken stock in the hot water.
- Dissolve potato starch in water.
- Cut tofu horizontally into 2 pieces; then cut block into 3/4" cubes.
- Heat up your cooking pan, pour in sesame oil.
- Add pork and brown at high heat thoroughly.
- Add chopped garlic and ginger, reduce heat to medium.
- Push aside the cooking garlic and add the chili bean paste and sweet bean sauce to cleared area of pan; fry sauces at low heat and mix together, stirring constantly to prevent burning. Mix condiments and pork together; stir fry until evenly browned.
- Add sake, stirring until moisture is gone.
- Add chicken stock, soy sauce and sake to the pan, stirring lightly.
- Carefully add tofu blocks to pan, gently spread blocks in pan; let boil in high heat, then reduce to medium low and let simmer for 2-3 minutes, allowing tofu to soak in flavors of the sauce.
- Add garlic chives, mixing gently to prevent tofu blocks from breaking.
- Mix potato starch and water thoroughly before slowly adding it to the pan.
- Gently mix by sliding spatula on pan away from you.
- Heat on high heat for 30 seconds, then remove from heat and serve on top of rice.
- Optional: sprinkle on sichuan pepper for added flavor and heat!
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