Mapo Tofu – The Authentic Chinese Mapo Tofu Recipe
If you are going to cook this for the firs time, you might need to adjust the spiciness level
600 grams Soft tofu
100 grams Minced pork
1 teaspoon GingerMinced
1 tablespoon Fermented black beans
1 tablespoon Chili powder
1/2 teaspoon Sichuan pepper
2 tablespoons Sichuan bean pasteDoubanjiang
2 tablespoons Corn starch
2 teaspoons Light soy sauce
1 teaspoon Cooking rice wineShaoxing rice wine
1 teaspoon Sugar
2 cups Water
1/2 teaspoon Salt
3 tablespoons Vegetable oil
1 stalk Green onionChopped
This recipe is the right choice for you who love spicy food. With the balance of tender tofu and crisp pork, one bowl of white steamed rice is not enough.
Start with cut the tofu into small cubes, around 2 - 2.5 cm. Transfer them into a pot filled with water.
Add a pinch of salt and bring the water to a boil then simmer for 2 minutes. Drain and put aside.
Heat 2 tablespoons of vegetable oil in a frying pan or a wok over medium high heat. Add minced ginger and leave them to sizzle for a while.
Add the minced meat and rice wine, stir fry until crisp.
Add another 1 tablespoon of vegetable oil, Sichuan chili bean paste, fermented black beans, chili powder and crushed garlic. Stir fry until fragrant and turns red.
Pour in the water, add light soy sauce and sugar. Bring to a boil.
Gently add in the tofu and lower the heat to simmer for 8-10 minutes, let the tofu absorb the flavors and reduce the sauce.
During the simmering, mix 2 tablespoons of corn starch with 3 tablespoons of water. Stir well.
Pour half of the mixture to the simmering pan or wok. Stir and leave it for 30 seconds.
Then add the other half, and stir.
Taste and adjust the seasoning if necessary. Once the sauce is thickened, remove from the heat.
Sprinkle with Sichuan pepper and chopped green onions. Serve it immediately with steamed rice.
|600 grams Soft tofu|
|100 grams Minced pork|
|1 teaspoon Ginger|
|1 tablespoon Fermented black beans|
|1 tablespoon Chili powder|
|1/2 teaspoon Sichuan pepper|
|2 tablespoons Sichuan bean paste|
|2 tablespoons Corn starch|
|2 teaspoons Light soy sauce|
|1 teaspoon Cooking rice wine|
|1 teaspoon Sugar|
|2 cups Water|
|1/2 teaspoon Salt|
|3 tablespoons Vegetable oil|
|1 stalk Green onion|