Delicious Mapo Tofu Recipe for Home Cooking
Easy & Quick Mapo Tofu: A Savory Dish That Goes Down Smoothly with Rice!
Mapo Tofu! When I first tried making it, I didn’t quite understand its appeal. But these days, with the help of good broths and sauces, it’s become a dish I sometimes make exceptionally well. This recipe makes it easy to achieve that delicious, complex flavor right in your own kitchen. The perfect balance of spicy, savory, and slightly sweet notes, combined with silky tofu, makes it an irresistible rice companion.
Main Ingredients
- 100g ground pork
- 5 stalks scallions (or bell pepper/onion as substitutes)
- 1 king oyster mushroom
- 1 block tofu (soft silken tofu or stewing tofu recommended)
- 1 cup broth (chicken stock or anchovy-kombu dashi)
- 1 tsp minced garlic
Seasoning
- 1 Tbsp oyster sauce
- 1 Tbsp doubanjiang (spicy bean paste)
- 1 Tbsp chili oil
- Pinch of black pepper
- A splash of cooking wine (like Shaoxing wine or mirin)
- Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water)
- A drizzle of sesame oil (optional)
- 1 Tbsp oyster sauce
- 1 Tbsp doubanjiang (spicy bean paste)
- 1 Tbsp chili oil
- Pinch of black pepper
- A splash of cooking wine (like Shaoxing wine or mirin)
- Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water)
- A drizzle of sesame oil (optional)
Cooking Instructions
Step 1
Finely chop all your vegetables (scallions, king oyster mushroom). Cut the tofu into approximately 1.5 to 2cm cubes. Have your ground pork ready.
Step 2
Heat chili oil in a preheated pan. Add the minced garlic and ground pork, stir-frying until the pork is cooked through and no longer pink. Break up any clumps as you cook. Once the pork is done, add the oyster sauce, doubanjiang, and cooking wine, stirring to combine and release their aromas. Then, add the chopped scallions (or bell pepper/onion) and king oyster mushrooms, stir-frying until the vegetables are slightly softened.
Step 3
Once all ingredients are well combined and stir-fried, pour in the 1 cup of broth (or water) and bring to a boil. It’s important to let this simmer so the flavors meld beautifully into the broth.
Step 4
As the sauce begins to bubble, carefully add the cubed tofu. Using very soft silken tofu or a tofu specifically designed for stews will give you a texture closer to authentic Chinese Mapo Tofu.
Step 5
When the sauce is simmering and the tofu has softened, gradually add the cornstarch slurry to thicken the sauce to your desired consistency. A good tip is to add it little by little while stirring, rather than all at once, to avoid lumps and achieve a smooth texture.
Step 6
Finish by generously sprinkling black pepper for an extra kick of flavor. If you like, a light drizzle of sesame oil at the end adds a wonderful nutty aroma. Serve this delicious Mapo Tofu generously over a bowl of hot steamed rice!
