Spicy and Silky Mala Soft Tofu Stew
Spicy and Silky Mala Soft Tofu Stew
An Easy Introduction to Mala Flavor: Spicy Mala Soft Tofu Stew Recipe
This is a hearty, spicy stew made with plenty of soft tofu and the popular mala sauce. We’ve crafted this recipe to be approachable even for those new to mala flavors, balancing the signature tingle with the luxurious creaminess of silken tofu. Enjoy a delicious and satisfying meal right in your own kitchen!
Main Ingredients- 2 packs soft tofu (approx. 300-350g each)
- 1/2 stalk green onion
- 6-7 leaves Napa cabbage or regular cabbage leaves (or baby bok choy)
- 150g pork (shoulder, belly, or loin, your preference)
Seasoning & Broth- 1 Tbsp mala paste (adjust to taste)
- 1.5 Tbsp olive oil (or cooking oil)
- 1 tsp minced garlic
- Pinch of salt (for seasoning)
- 1L water (or broth)
- 1 Tbsp mala paste (adjust to taste)
- 1.5 Tbsp olive oil (or cooking oil)
- 1 tsp minced garlic
- Pinch of salt (for seasoning)
- 1L water (or broth)
Cooking Instructions
Step 1
First, wash the Napa cabbage leaves thoroughly and pat them dry. Cut them into bite-sized pieces. If Napa cabbage isn’t available, regular cabbage or baby bok choy can be used as alternatives. Lightly blanching them beforehand will make them even more tender.
Step 2
For the pork, you can use any cut you prefer, such as pork shoulder, belly, or loin. Gently pat dry any excess moisture and cut into bite-sized pieces. Thicker cuts will offer a more satisfying chew.
Step 3
Trim the tough, root end of the enoki mushrooms. Gently separate the mushroom caps or tear them apart by hand. If they are too long, you can cut them into smaller, more manageable pieces for easier eating.
Step 4
Gently massage the soft tofu packages to loosen the tofu. Then, using a knife or spoon, break the tofu into large, rustic chunks. Leaving them in larger pieces preserves their delightful texture.
Step 5
In a pot, combine the finely chopped green onions, minced garlic, and olive oil. Sauté over medium-low heat for about 1 minute until fragrant. This step infuses the broth with a delicious aroma and depth.
Step 6
Add the prepared pork to the pot and sauté until the exterior turns opaque and is cooked through. Ensuring the pork is fully cooked prevents any unpleasant porky taste.
Step 7
Once the pork is cooked, add the mala paste and stir-fry for another 30 seconds. Sautéing the mala paste with the oil helps to release its full flavor profile.
Step 8
Pour in 1L of water and bring to a boil over high heat. As the water begins to boil, carefully add the prepared Napa cabbage and soft tofu. Gently place the tofu chunks to avoid breaking them apart.
Step 9
Once the stew returns to a rolling boil, add the enoki mushrooms. Continue to simmer vigorously for 5-7 minutes, or until the mushrooms are tender.
Step 10
The stew is ready when the soft tofu has floated to the surface and is fully cooked. Taste and adjust seasoning if needed. If it’s not salty enough, you can add more mala paste or a pinch of salt. I opted for salt to finish. The unique spicy and numbing sensation of mala perfectly complements the creamy texture of the soft tofu. Enjoy it while it’s hot!
