Ultimate Mapo Tofu
The Ultimate Mapo Tofu Recipe for Rekindling Your Appetite
This is the ultimate Mapo Tofu, so good it’s said to bring back even the most dormant of appetites… A perfect balance of spicy, savory, and sweet, with tender tofu and flavorful pork, this dish is a guaranteed hit for the whole family. Learn how to recreate this classic Sichuan dish at home with ease, and prepare for a truly unforgettable meal that will have you reaching for more rice.
Main Ingredients- 250g ground pork (choose a cut with a good balance of lean meat and fat)
- 8 cloves garlic, minced
- 4 stalks green onion, white parts only, finely chopped
- 1 block tofu (silken or firm tofu can be used, cut into 2-3cm cubes)
Sauce- 2 Tbsp Doubanjiang (fermented chili bean paste)
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 tsp sugar
- Slurry (1 Tbsp potato starch or cornstarch mixed with 2 Tbsp water)
- 2 Tbsp Doubanjiang (fermented chili bean paste)
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 tsp sugar
- Slurry (1 Tbsp potato starch or cornstarch mixed with 2 Tbsp water)
Cooking Instructions
Step 1
First, peel and finely mince the 8 cloves of garlic. Garlic provides depth of flavor to the Mapo Tofu.
Step 2
Wash the 4 green onions and finely chop the white parts. The fragrant aroma of the green onions helps to cut through any richness.
Step 3
Cut the tofu into approximately 2-3cm cubes. Handle the tofu gently to prevent it from breaking apart.
Step 4
Heat about 2 Tbsp of cooking oil in a frying pan or wok. Over low heat, sauté the minced garlic and chopped green onions until fragrant, being careful not to burn them. This step builds the foundation of the Mapo Tofu’s flavor.
Step 5
Once the aromatic vegetables are fragrant, add the 250g of ground pork and stir-fry over medium-high heat until the pork is browned and cooked through. If you prefer a spicier dish, add dried Thai chilies or peperoncino at this stage and stir-fry together for an extra kick.
Step 6
When the pork is almost cooked, add the cubed tofu. Gently stir-fry the tofu with the pork for 1-2 minutes, ensuring the tofu absorbs some of the flavors without breaking apart.
Step 7
Now, add all the sauce ingredients: Doubanjiang, soy sauce, oyster sauce, and sugar. Stir-fry over high heat for a short time to coat the ingredients evenly with the sauce.
Step 8
Pour in 1 cup (about 200ml) of water and let it simmer gently. The water level should be enough to roughly half-cover the ingredients; too much water can dilute the flavor.
Step 9
Once the mixture is simmering, gradually add the prepared starch slurry while stirring, until the sauce reaches a thick, glossy consistency that coats the ingredients. Serve this delicious Mapo Tofu generously over warm rice. It’s also fantastic served with udon noodles for a delightful variation. Your wonderful meal is ready!
