Spicy and Delicious Homemade Mapo Tofu
#HomeCooking #EasyRecipe #PorkDish #SpicyFood #ChineseCuisine #RiceTopper
Craving something spicy yet tender? Mapo Tofu is the answer! This recipe uses doubanjiang (spicy bean paste) from your pantry and ground pork for a quick and easy homemade dish. With just tofu, ground meat, doubanjiang, and onions, you can effortlessly create delicious Mapo Tofu, which is absolutely perfect served over a bed of steamed rice. For a simple meal, pickled radish (danmuji) is all you need! Pork hind leg mince is an economical choice, and you can make a large batch, cool it, store it in freezer bags, and freeze it. Reheating provides a convenient meal option for busy days.
Main Ingredients
- 2 blocks Silken Tofu
- 600g Ground Pork (hind leg recommended)
- 1 medium Onion
- 1 Tbsp Dark Soy Sauce (or Light Soy Sauce, or No-Shoyu if available)
- 1 Tbsp Sugar
- 3 Tbsp Doubanjiang (Spicy Broad Bean Paste)
- 3 Tbsp Chopped Scallions (green parts)
- 2 Tbsp Chili Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Soju (or cooking wine, for deodorizing)
- 1L Natural Seasoning Seafood Broth (or Anchovy-Dashi Broth)
- Cornstarch Slurry (1 part cornstarch to 1 part water, adjust consistency)
Cooking Instructions
Step 1
Cut the tofu into 1.5-2 cm cubes. Gently pat the cut tofu with paper towels to absorb excess moisture.
Step 2
Dice the onion into pieces roughly the same size as the tofu cubes (about 1.5-2 cm).
Step 3
Prepare the ground pork. Using ground pork hind leg adds a great flavor and is economical, making it ideal for Mapo Tofu.
Step 4
Heat a wok or large pan over medium heat. Add chili oil and chopped scallions, then stir-fry until fragrant to create scallion oil. Add the ground pork and break it apart with a spatula while stir-frying over medium-high heat until it loses its pink color and becomes crumbly and lightly browned.
Step 5
Add the minced garlic and stir-fry with the pork for another minute until fragrant.
Step 6
Pour in the soju (or cooking wine) and stir-fry until the alcohol evaporates. Add the sugar and stir well until dissolved. This step helps develop a smoky aroma. For an extra layer of flavor, drizzle the dark soy sauce (or regular soy sauce) around the edges of the pan and stir everything together.
Step 7
Once the pork is mostly cooked and has turned greyish, add the diced onions. Stir-fry for 2-3 minutes until the onions become translucent.
Step 8
Add the doubanjiang to the cooked pork and onion mixture. Stir-fry thoroughly to ensure the paste evenly coats all the ingredients and its savory aroma is released.
Step 9
Pour in the broth and bring to a boil. Once boiling, gently add the tofu cubes. Stir to combine, then reduce heat to medium-low and simmer for about 5 minutes, allowing the tofu to absorb the flavors.
Step 10
Gradually add the cornstarch slurry while stirring the sauce over medium heat. Cook until the sauce thickens to your desired consistency, achieving a glossy sheen. Be careful not to make it too thick. If the sauce isn’t thick enough, add more slurry, stirring constantly until it thickens. If it becomes too thick, you can add a little more broth. Taste and adjust seasoning: add a touch more doubanjiang or chili powder for extra spice, or a dash of oyster sauce if it needs more saltiness. Once the consistency is right, remove from heat.
Step 11
Your hearty and flavorful homemade Mapo Tofu is ready! The combination of spicy sauce, tender tofu, and savory pork is perfect for a delicious rice bowl. You can also use a pre-made Mapo Tofu sauce or create your own with a mix of gochujang, gochugaru, soy sauce, and oyster sauce (with a higher ratio of gochugaru than gochujang for a more authentic taste).
