Sichuan Mapo Tofu - 麻婆豆腐
One thing about this blog is that I like to document the recipes I've made and enjoyed on here. A lot of recipes have been adapted and changed from other recipes. Before cooking a recipe, I often do some research on how other people make their versions and then I go from there. This Mapo Tofu recipe has been adapted from Woks of Life Recipe as well as Souped Up Recipes and Chinese Cooking Demystified.
MAPO TOFU - 麻婆豆腐
Serves 4 with other dishes
1 tablespoons ginger (finely minced)
3 tablespoons garlic (finely minced)
1 tablespoon oil
1/2 lb ground pork
1/2 tablespoon shao xing wine
1 tablespoon spicy broad bean paste
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 cup water
1 tablespoon cornstarch/tapioca starch mixed with 2 tablespoon cold water
1/3 cup fragrant chili oil
1 pound silken tofu (450g, cut into 1 inch cubes)
1 scallion (finely chopped)
Heat the wok up on high until smoking and then add cold oil to the pan. This will create the non-stick surface. Lower the heat to medium-high.
Add the ginger and cook for 30 seconds. Then add the garlic. I add the garlic a bit after so it does not burn.
Next add the ground pork. Cook until the meat is no longer pink about 5 minutes.
Swirl the shao xing wine along the pan, stir and cook with the meat.
Next add the broad bean paste and sugar. Stir to mix with the meat and then add the water.
Bring to a simmer and then add the cornstarch slurry. Mix well with the meat sauce.
Add the chili oil and stir.
Add the tofu and lightly fold into the sauce. Simmer the tofu in the meat sauce for 5 minutes. Taste and adjust with salt if needed.
Plate in a serving dish. Drizzle the top with sesame oil and sprinkle with scallions. Enjoy!