Spicy and Quick Mapo Tofu: The Golden Recipe
A Classic Chinese Home-Style Dish: Mapo Tofu
When you crave something spicy, a flavorful dish can make a simple meal extraordinary! Here’s an incredibly easy and fast recipe to make authentic Mapo Tofu at home. Nowadays, pre-made Mapo Tofu sauces are readily available, allowing you to create a delicious dish without needing Doubanjiang. The combination of tender tofu, crisp vegetables, and a rich, savory sauce makes this a delightful meal for the whole family.
Main Ingredients- 1 block Tofu (firm or medium-firm)
- 1/2 Onion
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 200g Ground Pork
- 1 Tbsp Mirin (or cooking sake)
Seasoning & Sauce- 220g Pre-made Mapo Tofu Sauce (or 2 Tbsp Doubanjiang, 1 Tbsp Soy Sauce, 1/2 Tbsp Gochujang, 1/2 Tbsp Sugar, 1 Tbsp Minced Garlic, pinch of Ginger Powder)
- 200ml Water
- 1/2 Tbsp Cornstarch (or potato starch)
- 3 Tbsp Water (for cornstarch slurry)
- 2 Tbsp Oyster Sauce
- 220g Pre-made Mapo Tofu Sauce (or 2 Tbsp Doubanjiang, 1 Tbsp Soy Sauce, 1/2 Tbsp Gochujang, 1/2 Tbsp Sugar, 1 Tbsp Minced Garlic, pinch of Ginger Powder)
- 200ml Water
- 1/2 Tbsp Cornstarch (or potato starch)
- 3 Tbsp Water (for cornstarch slurry)
- 2 Tbsp Oyster Sauce
Cooking Instructions
Step 1
First, prepare the tofu. Cut the tofu into cubes about 1.5 cm (about 0.6 inches) on each side. This size is easy to eat and allows the sauce to penetrate well. Be careful not to cut them too small, or they might break apart.
Step 2
Gently blanch the cubed tofu in boiling water for 1-2 minutes. This step helps firm up the tofu, preventing it from crumbling during cooking, and also removes any unwanted odors. Drain the blanched tofu and set aside.
Step 3
Peel the onion and mince it very finely. Minced onion adds sweetness and depth of flavor to the sauce.
Step 4
Remove the seeds from the red bell pepper, wash it thoroughly, and then finely chop it into pieces similar in size (or slightly larger) to the minced onion. The vibrant color will make your Mapo Tofu look more appetizing.
Step 5
Chop the yellow bell pepper in the same way as the red bell pepper. Using both colors will significantly enhance the visual appeal of your dish.
Step 6
In a small bowl, whisk together 1/2 tablespoon of cornstarch and 3 tablespoons of water until smooth. This cornstarch slurry will be used to thicken the sauce at the end.
Step 7
Heat a generous amount of cooking oil in a deep pan or wok over medium heat. Add the minced onion and sauté until it becomes translucent, releasing its fragrance.
Step 8
Once the onion starts to turn translucent, add the ground pork and 1 tablespoon of mirin. Stir-fry until the pork is no longer pink and is lightly browned. Mirin is excellent for removing any gamey smell from the pork.
Step 9
When the pork is almost cooked through, add the chopped red and yellow bell peppers. Stir-fry together for about 1 minute more, just until the vegetables are slightly tender-crisp. Then, add 2 tablespoons of oyster sauce and stir well to combine.
Step 10
Now for the flavor base: pour the 220g of pre-made Mapo Tofu sauce into the pan. Add 200ml of water and mix well. Bring to a boil over high heat, then reduce to medium-low heat.
Step 11
Carefully add the prepared tofu to the pan, gently stirring to coat it evenly with the sauce. Let it simmer for a short while longer to allow the tofu to absorb the flavors. Finally, gradually pour in the cornstarch slurry while stirring continuously until the sauce reaches your desired thickness. Once thickened, turn off the heat and serve your delicious Mapo Tofu.
