Easy 20-min. Mapo Tofu (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb silken tofu (or medium-firm tofu), cubed
02 -
½ lb ground pork (or ground chicken or beef)
03 -
1 cup low-sodium chicken stock (or cold water)
04 -
3 cloves garlic, minced
05 -
1 scallion, finely chopped (separated into whites and greens)
06 -
¼ teaspoon ginger, minced
07 -
1 tablespoon vegetable oil (or any neutral oil)
08 -
2 teaspoons salt (for cooking tofu)
09 -
1 ½ tablespoon doubanjiang (spicy broad bean paste)
10 -
2 teaspoons chili oil (or red chili flakes)
11 -
1 teaspoon chicken bouillon powder
12 -
½ teaspoon dark soy sauce (or regular soy sauce)
13 -
½ teaspoon white granulated sugar (or cane sugar)
14 -
½ teaspoon ground Sichuan peppercorn (optional)
15 -
1 teaspoon toasted sesame oil
→ Thickening Agent
16 -
1 tablespoon cornstarch (or potato starch)
17 -
2 tablespoons cold water
# Instructions:
01 -
In a small bowl, combine cornstarch with 2 tablespoons cold water. Mix until smooth and set aside.
02 -
Dice the silken tofu into 1-inch cubes using a sharp knife. Start by slicing horizontally through the block, then make vertical and horizontal cuts.
03 -
In a medium pot, bring salted water to a boil. Add tofu cubes and blanch for 60 seconds. Strain gently into a colander without rinsing.
04 -
Heat vegetable oil in a large non-stick pan over medium heat. Add ground pork and cook for 4-5 minutes, stirring until liquids evaporate.
05 -
To the cooked meat, add minced garlic, ginger, and the whites of scallion. Stir-fry until fragrant.
06 -
Season the meat with chicken bouillon powder, doubanjiang, chili oil, soy sauce, sugar, and ground Sichuan peppercorn.
07 -
Pour in chicken stock or water. Add the prepared cornstarch slurry and stir. Let the sauce simmer and thicken slightly.
08 -
Carefully add the diced tofu to the pan. Gently fold it into the sauce using a spatula to avoid breaking the tofu.
09 -
Drizzle with toasted sesame oil and garnish with the greens of the scallion. Serve hot with rice.
# Notes:
01 -
For best results, use fresh silken tofu; avoid overcooking it to maintain its silky texture.
02 -
Doubanjiang can be found in most Asian markets; adjust its quantity for spiciness preference.