Spicy & Savory Mapo Tofu: An Easy Homemade Recipe
Spicy & Savory Mapo Tofu: An Easy Homemade Recipe
Spicy & Savory Mapo Tofu: An Easy Homemade Recipe
Tired of only enjoying Mapo Tofu at Chinese restaurants? Now you can recreate that delicious flavor right in your own kitchen! This recipe offers a delightful homemade twist on the classic, making it a restaurant-worthy dish you can enjoy anytime.
Main Ingredients- 200g Tofu (Silken or firm regular tofu both work well!)
- 1 medium Onion (finely diced)
- 100g Ground Pork (Can be substituted with ground beef or chicken)
Cooking Instructions
Step 1
First, cut the tofu into approximately 2cm cubes. If they are too small, they might break apart during cooking. Dice the onion to a similar size as the tofu cubes.
Step 2
Heat the cooking oil in a pan over medium-low heat. Add the ground pork and minced garlic (1 Tbsp) and stir-fry. You’ll smell the garlic as the pork starts to cook.
Step 3
Once the pork is partially cooked, add the black pepper (1 tsp) to eliminate any gamey odors and add a boost of flavor.
Step 4
Now, add the diced onion and stir-fry until it becomes translucent. The sweetness of the onion will complement the pork.
Step 5
Add the Doubanjiang (1 Tbsp), the essential ingredient for that spicy and rich taste.
Step 6
Stir-fry for about 1 more minute, ensuring the sauce is evenly distributed among the pork and vegetables. Be mindful of the heat to prevent the sauce from burning.
Step 7
Add the oyster sauce (1 tsp) for an extra layer of umami. (Tip: You can also use a little chicken stock instead of oyster sauce for a similar savory flavor!)
Step 8
After stir-frying all the sauce ingredients, add a little water and bring it to a simmer, allowing the flavors to meld. Once the sauce is bubbling, gently add the prepared tofu and stir carefully.
Step 9
Continue to simmer for about 3-5 minutes, stirring gently to prevent the tofu from breaking, allowing the tofu to absorb the flavors. It’s important to cook until the tofu is tender.
Step 10
Finally, it’s time to thicken the sauce. In a small bowl, mix 1 tsp of potato starch with 3 tsp of water until smooth to create a slurry. (The water-to-starch ratio is typically 3:1, but adjust according to your desired thickness.) Gradually add the slurry to the simmering Mapo Tofu while stirring to achieve the desired consistency. Be careful not to make it too thick.
Step 11
Serve your delicious, homemade Mapo Tofu generously over warm rice. Enjoy this fantastic Chinese dish right at home!
