Spicy and Sweet Mapo Tofu, Loved by Kids!
Spicy and Sweet Mapo Tofu, Loved by Kids!
A Popular Dish for the Whole Family! Easy Mapo Tofu Recipe
Mapo tofu is a favorite among children and makes a fantastic main dish or a special one-plate meal! The irresistible combination of spicy and sweet sauce, tender tofu, and chewy minced pork is simply delightful. Follow along and make it now!
Main Ingredients- 1 block of tofu (approx. 300g)
- 100-150g minced pork
- 1 egg
- 3 Tbsp Extra Virgin Olive Oil
- Pinch of black pepper
- 1 pinch of salt
- 2 Tbsp tapioca starch (for coating the tofu)
Spicy & Sweet Mapo Tofu Sauce- 1 Tbsp Doubanjiang (fermented broad bean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2/3 Tbsp Oyster Sauce
- 2/3 Tbsp Organic Sugar
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1 Tbsp Plum Extract
- 1 Tbsp Minced Garlic
- 1/2 tsp Grated Ginger
- 1 stalk of White Scallion (chopped)
- 200ml Water
Slurry for Thickening- 1 tsp Tapioca Starch
- 150ml Water
- 1 Tbsp Doubanjiang (fermented broad bean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2/3 Tbsp Oyster Sauce
- 2/3 Tbsp Organic Sugar
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1 Tbsp Plum Extract
- 1 Tbsp Minced Garlic
- 1/2 tsp Grated Ginger
- 1 stalk of White Scallion (chopped)
- 200ml Water
Slurry for Thickening- 1 tsp Tapioca Starch
- 150ml Water
Cooking Instructions
Step 1
First, gently pat the tofu dry with paper towels and cut it into bite-sized cubes (about 2cm). Place the cubed tofu in a bowl and sprinkle with tapioca starch, tossing to coat evenly. This coating will help the tofu maintain its shape, becoming slightly crispy on the outside and tender on the inside after cooking.
Step 2
Arrange the starch-coated tofu cubes in the air fryer basket. Lightly spray with Extra Virgin Olive Oil using a spray bottle, about 1-2 times. This ensures the oil coats the tofu evenly for a delicious crisp.
Step 3
Preheat your air fryer to 180℃ (350℉) and air fry the tofu for 10-15 minutes. (Please adjust the temperature and time according to your specific air fryer model.) Once golden brown, set the tofu aside. If you don’t have an air fryer, heat a frying pan with a generous amount of olive oil over medium-low heat and pan-fry the tofu until all sides are golden brown.
Step 4
Now, let’s make the Mapo Tofu sauce. Heat 3 Tbsp of Extra Virgin Olive Oil in a pan over low heat. Add the minced ginger, minced garlic, and chopped white scallion. Sauté until fragrant, allowing the aromatics to infuse the oil. This step is crucial for building flavor.
Step 5
Once the garlic and scallion are fragrant, add 2-3 Tbsp of water to deglaze the pan, scraping up any browned bits from the bottom. Add the minced pork and cooking wine, then stir-fry over medium-high heat. Break up the pork with a spatula as it cooks. When the pork is almost cooked through, add the doubanjiang and gochugaru, stir-frying to combine and deepen the color and flavor.
Step 6
Once the pork is well-cooked, add the air-fried tofu to the pan. Stir in the oyster sauce, plum extract, and sugar. Taste as you go and adjust the seasoning to your preference. Add 200ml of water and bring to a simmer, allowing the flavors to meld. Finally, gradually add the prepared slurry (1 tsp tapioca starch mixed with 150ml water), stirring until the sauce reaches your desired consistency. Be careful not to make it too thick.
Step 7
Here’s a fun tip using an egg! Once the sauce has thickened slightly, crack one egg into the center of the pan and cover it. You can cook it just until the egg white is set for a soft, custardy texture, or cook it longer if you prefer. You can also skip this step entirely if you’re not an egg fan – it’s delicious either way!
Step 8
Serve the finished Mapo Tofu over warm rice. The round tofu cubes might roll around a bit when you’re plating – don’t worry, just arrange them as prettily as you can! This makes for a wonderful and satisfying meal that the whole family will enjoy.
