The first time that I had Mapo tofu was when I was living in Victoria, Canada. Mapo tofu was one of the famous dishes of the Chinese restaurant that my husband and I often went when we were dating back in college. This is one of my husband’s favorite food. I did try to impress him by making this dish when we were dating. After we got married, mapo tofu has become one of our favorite dishes for family dinner.
- 100 grams minced pork (or beef)
- 200 grams medium firm tofu
- 4 cloves garlic
- 2 green onions/scallions
- 2 teaspoons soy sauce
- 2 tbs chilli bean paste
- 2 teaspoon corn starch
- 2 tbs water
- 2 tbs rice bran oil
- black pepper
- 1 teaspoon sesame oil (optional)
- 1 teaspoon red pepper flakes (optional)
- Remark: Please prepare extra soy sauce and chili bean paste to taste.
- Mince all garlics and green onions.
- Dice the tofu into 1 cm cubes.
- Heat the rice bran oil in the pot with medium heat.
- Add all minced garlic to the heated rice bran oil. Wait until the garlic start to become translucent then add all ground pork.
- Stir the pork and gradually add the white part of the green onions, chili bean paste and soy sauce. If you have sesame oil, I recommend you to add sesame oil as well. The sesame oil will give the aroma that will enhance the overall aroma of this dish. I love the aroma of sesame oil! Now you have the sauce.
- When the pork is fully cooked, add the tofu cubes to the sauce and stir occasionally. When the sauce start bubbling again, the tofu cubes are cooked so
- the tofu water will be released. It is time to taste the sauce. You can add soy sauce if you want it to be saltier. If you want it to be both saltier and hotter, add the chili bean paste.
- Mix the water with the cornstarch.
- In order to thicken the sauce, gradually add the corn starch mixture to the pot. You will not want the sauce to be too thick so add the corn starch mixture a little bit at a time until you reach the desired thickness.
- When the mapo tofu start to bubbling again, turn off the heat.
- Sprinkle the chopped green onions and pepper before serving.
If you do not eat the the dish right away, I suggest you stop at step 5. Put the sauce and the tofu cubes in the fridge. It is because after a while the tofu might release extra water which make the sauce become less salty than it should be. Then you can continue step 6 just 10 minutes before your meal time. This will give you Mapo tofu that taste awesome and smell fantastic!
You are vegetarian…not a problem! You can make this a vegetarian dish by substitute the pork to any mushrooms that you like. I have made vegetarian Mapo tofu many times during the vegetarian festival in my home town. _____________________ Follow my blog with Bloglovin