Easy Mapo Tofu Recipe
Spicy, Numbing Tofu Dish.
Servings: 2 people
Ingredients
For the sauce
- 1-2 Tablespoon Doubanjiang, spicy bean sauce (you can adjust the spiciness if you like it more or less)
- ½ teaspoon Cornstarch
- 1 Tablespoon Mirin
- 1 Tablespoon Oyster sauce
- ⅓ cup Water
- 1 teaspoon Soy sauce
- ½ teaspoon Roasted sesame oil
- ½ teaspoon sugar
All other ingredients
- 1 Tablespoon Neutral oil
- 200 g Ground pork
- 300 g Silken/soft Tofu, cubed
- 1 Tablespoon Ginger, minced
- 2 Garlic cloves, minced
- ¼ cup Green onions, chopped
- 1 Dried chilli
Instructions
- Start by putting all the sauce ingredients into a bowl and mixing it well. Reserve.
- In a deep pan, add the oil, ginger and garlic (and dried chilli). Cook it in medium-high heat for a minute. Careful to not burn the garlic.
- Add the minced pork and stir it until it is fully cooked. It should take between 6-8 minutes.
- Add all the sauce at once and mix it well. Bring the sauce to a boil.
- Once the sauce is boiling, reduce the heat to medium-low and add the tofu. Be careful with the mixing, so the tofu maintains its integrity. But make sure to cover the tofu with the sauce. Let it simmer for about 3-5minutes and add the green onions. Mix it everything well and cook it for another minute.
- Serve it immediately on top of rice.
