Chewy Frozen Tofu Mapo Tofu
#Easy Authentic Mapo Tofu using Mapo Tofu Sauce #Made with Ground Meat and Frozen Tofu~~ Perfect for a Rice Bowl!
I used ‘frozen and thawed tofu’ made by freezing the tofu the day before. This makes the tofu remain firm and chewy, which is delightful. On weekends, we often order Chinese food, but you can conveniently make a delicious Mapo Tofu rice bowl, just like from a restaurant, using a retort pouch sauce.
Main Ingredients- 2 blocks of Tofu (frozen the day before and thawed)
- 106.5g of commercial Mapo Tofu sauce
- 260g of ground pork
- 1/2 stalk of green onion
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
The key to this Mapo Tofu recipe is ‘frozen and thawed tofu’ and a good quality commercial ‘Mapo Tofu sauce’. Using these two ingredients allows you to easily recreate restaurant-style Mapo Tofu at home.
Step 2
To prepare the ‘frozen and thawed tofu’, freeze the tofu blocks overnight. When ready to use, thaw them by soaking in cool water for about 30 minutes. Once thawed, gently press the tofu to drain excess water. Because it’s frozen tofu, it’s firm and won’t crumble easily, making it ideal for maintaining its shape.
Step 3
Cut the drained tofu into bite-sized cubes. If you prefer a softer texture, you can also use silken tofu. Using silken tofu will result in a more tender and delicate Mapo Tofu.
Step 4
Heat a pan over medium heat and add a generous amount of cooking oil. Add the minced garlic, chopped green onions, and chili oil. Stir-fry gently over medium-low heat to create an aromatic ‘scallion oil’. This oil is crucial for enhancing the overall flavor of the Mapo Tofu.
Step 5
Prepare the ground pork for the dish. Store-bought ground pork is convenient. Alternatively, you can pulse pork belly or shoulder cuts in a food processor at home for a fresher taste.
Step 6
Once the fragrant scallion oil is ready, add the ground pork to the pan and stir-fry over high heat. It’s important to use a wooden spatula to break up the meat clumps as you stir-fry, ensuring it cooks evenly.
Step 7
To effectively remove any gamey odor from the pork, add 1 tablespoon of cooking wine and a pinch of ginger powder. Continue to stir-fry together. Cook until the pork changes color from red to a dull grey. Stir-fry over high heat until fully cooked. This step adds depth of flavor without any unpleasant porky smell.
Step 8
When the pork is fully cooked and has turned grey, add the prepared cubed tofu to the pan.
Step 9
Now, pour the commercial Mapo Tofu sauce into the pan. For this recipe, we won’t add any extra broth or water. The natural moisture released from the tofu is sufficient to create a delicious sauce. Gently mix everything together, ensuring the sauce coats the tofu evenly. Simmer over medium-low heat until the sauce thickens slightly. Finally, drizzle with a little sesame oil for gloss and turn off the heat. Your delicious Mapo Tofu is ready!
Step 10
Presentation matters! Let’s plate this delicious Mapo Tofu for a delightful rice bowl. For a refreshing crunch, I’ve thinly sliced cucumber to use as a garnish. (Feel free to use other vegetables according to your preference.)
Step 11
Serve the warm steamed rice attractively on one side of the plate. By piling the rice to one side, you create ample space on the other side to generously spoon the Mapo Tofu.
Step 12
Here is the beautifully stir-fried Mapo Tofu. The tofu and meat are fully coated in the rich sauce, boasting an appetizing color. The sauce has thickened to a perfect consistency, ideal for mixing with rice.
Step 13
Generously spoon the finished Mapo Tofu onto the plate next to the rice, and your impressive Mapo Tofu rice bowl is complete! It’s rich with a spicy, authentic Chinese flavor profile. The added cucumber provides a refreshing palate cleanser, making each bite even more enjoyable. It’s a perfectly satisfying meal!
