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mapo tofu

Mapo Tofu Recipe

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Soft tofu cooked in a silky spicy pork mince gravy, mapo tofu is a classic Sichuan Chinese dish that warms the soul

  • Total Time: 35 minutes
  • Yield: 3 Servings 1x

Ingredients

Scale
  • 450g silken or regular tofu, cut into cubes (15 oz/1 pound)
  • 100g pork mince (3.5 oz)
  • 1 tsp cornstarch
  • 1/4 tsp YumYum or MSG
  • 3–5 red chilies, thinly sliced
  • 6 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tbsp spicy chili bean paste (Doubanjiang)
  • 1 tbsp oyster sauce
  • 2 tsp sugar
  • 2 tsp chicken powder
  • 1 tsp sesame oil
  • 1 tbsp cooking wine
  • Pinch of white pepper
  • 2 cup chicken stock
  • 1 tbsp potato starch
  • 3 tbsp water
  • Green onions, thinly sliced, for garnish
  • Vegetable oil, for frying

Instructions

  1. Mix the cornstarch and YumYum (or MSG) into the pork mince until well combined.
  2. Heat a wok over medium-high heat and add a bit of oil. 
  3. Add the minced garlic, grated ginger, and sliced red chilies. Stir-fry for 1-2 minutes until the garlic is fragrant.
  4. Add the pork mince mixture and stir-fry until it starts to brown and is fully cooked, breaking it into small pieces as it cooks.
  5. Stir in the spicy chili bean paste and oyster sauce, cooking for another 1-2 minutes to coat the pork mixture with the sauce.
  6. Pour in the chicken stock, then add the sugar, chicken powder, and a pinch of white pepper. Stir everything to combine and heat the mixture until boiling, then turn it down to a simmer.
  7. Gently add the cubed tofu to the wok, being careful not to break the tofu as you stir. Let it simmer for about 5-7 minutes, allowing the tofu to absorb the flavors.
  8. In a small bowl, mix the potato starch with 3 tablespoons of water to create a slurry. Stir this slurry into the wok to thicken the sauce, cooking for another 1-2 minutes until the sauce reaches your desired consistency.
  9. After thickening, finish the dish by drizzling in the sesame oil and cooking wine. Stir gently and remove from heat.
  10. Serve the mapo tofu hot, and top with green onion.
  • Author: Vincent Yeow Lim
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Tofu
  • Method: Easy
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 serving
  • Calories: 1315
  • Sugar: 9 g
  • Sodium: 1900.5 mg
  • Fat: 129.8 g
  • Carbohydrates: 25.3 g
  • Fiber: 2.2 g
  • Protein: 12.1 g
  • Cholesterol: 91.5 mg

Find it online: https://dimsimlim.contentmanagement.se/mapo-tofu/