Delicious Mapo Tofu Made at Home
Enjoy Sichuan’s Signature Dish, Mapo Tofu, in Your Own Kitchen!
Experience the authentic taste of Sichuan! This recipe makes it easy to enjoy rich and satisfying Mapo Tofu at home. Its numbing and deeply savory flavor is truly exceptional.
Main Ingredients
- 200g Tofu (firm or stewing type), cut into cubes
- 1 Onion, diced
- 100g Ground Pork
- 1 Tbsp Minced Garlic
- 50g Scallions (green onions), chopped
- 1 Tbsp Doubanjiang (spicy bean paste)
- 1 Tbsp Chicken Stock (or 100ml water)
- 1 tsp Cornstarch (mixed with a little water to form a slurry)
Cooking Instructions
Step 1
First, cut the tofu into approximately 1.5cm cubes, making them easy to eat. Be careful not to cut them too small, as they might break apart during cooking. Dice the onion into pieces similar in size to the tofu cubes.
Step 2
Heat a little cooking oil in a pan over medium heat. Add the ground pork and minced garlic, and stir-fry. It’s best to add the garlic when you can smell its aroma rising.
Step 3
Once the pork starts to cook and change color, add a pinch of black pepper to eliminate any gamey smell and enhance the flavor.
Step 4
When the pork is cooked, add the diced onion and stir-fry together. Sautéing the onion until it becomes translucent will bring out its natural sweetness.
Step 5
Now, add 1 tablespoon of Doubanjiang, the key seasoning for Mapo Tofu. Its salty and spicy flavor forms the base of this dish.
Step 6
After adding the Doubanjiang, stir well to ensure the seasoning is evenly distributed with the pork and onions. Sauté for about 1 minute. Be mindful of the heat to prevent the seasoning from burning.
Step 7
This time, we’re using 1 tablespoon of chicken stock instead of oyster sauce. If you don’t have chicken stock, you can substitute it with 100ml of water. It adds a layer of umami to the ingredients.
Step 8
Once the chicken stock (or water) comes to a boil, carefully add the prepared cubed tofu. Stir gently to avoid breaking the tofu.
Step 9
After adding the tofu and the sauce returns to a rolling boil, let it simmer for a bit longer to allow the tofu to absorb the flavors. Simmer over medium-low heat for about 2-3 minutes.
Step 10
Finally, gradually add the cornstarch slurry (cornstarch mixed with water) while stirring to thicken the sauce to your desired consistency. Add the slurry little by little to the simmering Mapo Tofu. Don’t add it all at once; adjust until you achieve a thick and glossy finish. This step creates the signature texture of Mapo Tofu.
Step 11
Garnish with chopped scallions for a visually appealing finish. Your delicious Mapo Tofu is ready! Serve it over warm rice for a delightful meal.
