Spicy & Savory Mapo Tofu: A Family Favorite Recipe
Spicy & Savory Mapo Tofu: A Family Favorite Recipe
Mouthwatering Mapo Tofu – Your New Go-To Dish!
Indulge in the delightful contrast of tender tofu and a rich, spicy sauce that your whole family will adore. This Mapo Tofu is incredibly comforting and addictive, offering a perfect balance of heat and savory flavor. How about making this for your next dinner? ^^
Main Ingredients- 300g silken tofu
- 100g ground pork
- 2 red chilies
- 1 stalk green onion
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
Sauce & Seasoning- 2 Tbsp doubanjiang (spicy bean paste)
- 2 cups chicken broth (or 1 chicken bouillon cube dissolved in 2 cups water)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 3 Tbsp chili oil
- 1/2 Tbsp sugar
- 1 Tbsp cooking wine (like Mirin or Sake)
- Pinch of black pepper
Cornstarch Slurry- 2 Tbsp cornstarch
- 2 Tbsp water
- 2 Tbsp doubanjiang (spicy bean paste)
- 2 cups chicken broth (or 1 chicken bouillon cube dissolved in 2 cups water)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 3 Tbsp chili oil
- 1/2 Tbsp sugar
- 1 Tbsp cooking wine (like Mirin or Sake)
- Pinch of black pepper
Cornstarch Slurry- 2 Tbsp cornstarch
- 2 Tbsp water
Cooking Instructions
Step 1
First, cut the silken tofu into bite-sized cubes, about 2cm each. Prepare them for cooking.
Step 2
Gather and prepare all the ingredients as listed in the recipe.
Step 3
Finely chop the red chilies, removing any seeds if you prefer less heat. Similarly, finely chop the green onion.
Step 4
In a pot of boiling water, add about 1/2 teaspoon of salt and gently blanch the cubed tofu for about 1-2 minutes. This step firms up the tofu, preventing it from breaking apart during cooking, and also removes any raw taste. Drain the tofu well afterwards.
Step 5
Now, let’s start stir-frying. Heat a pan over medium heat and add the chili oil. Once warm, add the minced garlic and minced ginger and sauté until fragrant. Cooking the aromatics well in the oil is key to developing the flavor.
Step 6
Add the chopped red chilies and green onions to the pan. Stir-fry them with the aromatics until they soften and their sweetness is released.
Step 7
Add the ground pork to the pan. Break up any clumps and stir-fry until the pork is no longer pink and is fully cooked.
Step 8
Once the pork is cooked, add the doubanjiang (spicy bean paste). Stir-fry it with the pork for about a minute to deepen its flavor and aroma.
Step 9
Pour in the chicken broth (or dissolved bouillon), soy sauce, and cooking wine. Stir everything together well.
Step 10
Bring the sauce to a simmer. Then, add the oyster sauce, sugar, and a pinch of black pepper. Taste and adjust the seasoning to achieve a balanced sweet, savory, and slightly spicy profile.
Step 11
Carefully add the blanched tofu cubes to the sauce. Let it simmer gently for about 2 more minutes, allowing the tofu to absorb the delicious flavors. Handle gently to avoid breaking the tofu.
Step 12
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually pour this slurry into the simmering sauce while stirring, until the sauce reaches your desired thickness. Once thickened, turn off the heat and stir in a drop of sesame oil for extra aroma.
Step 13
Serve the delicious Mapo Tofu generously over a bowl of steamed rice for a satisfying and flavorful meal!
