Mapo Tofu is one of my my kids top favorite Chinese dishes. They love to drown the rice with lots spicy gravy.
Here’s my recipe,
1 block silken tofu, sliced into cubes
100g ground pork (beef or chicken)
100g button mushrooms (fresh or canned) optional
1 inch ginger, chopped
2 cloves garlic, chopped
1 stalk green onion, chopped .
2 tablespoons spicy fermented bean paste
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1/2 teaspoon Szechuan peppercorns
1 teaspoon corn flour + 2 tablespoons water to make corn starch
2 tablespoon vegetable oil
1/2 cup water
1. Bring a pot of water to boil, add a pinch of salt. Add tofu cubes to cook in water for 3 minutes, then drain and set aside.
2. Heat up vegetable oil in a pan, add Szechuan peppercorns to cook until crackle. Add pork to stir fry until loosely separated, add dark soy sauce. Push pork to one side of the pan, add spicy fermented bean paste on the other side of the pan to stir fry until fragrant.
3. Add ginger and garlic to combine, stir fry to mix everything evenly.
4. Add water, once boiled then add tofu to combine. Gently push with a spatula to mix everything. Allow to simmer for 3 minutes. Add light soy sauce and sugar. Add corn starch to thicken the gravy. Finally add green onions to garnish and serve immediately. .
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