Mapo Tofu (麻婆豆腐)

January 27, 2020

Mapo Tofu (麻婆豆腐)

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


This traditional mapo tofu recipe is a quick and easy dish that'll warm you up from the inside (and numb your mouth). Serve with rice and you've got dinner ready in under 30 minutes!

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins


Ingredients
 4 tbsp cooking oil to generously coat pan (olive, avocado, etc.)
 1 tsp Sichuan peppercorn, ground (can use 1-2 tsp!)
 4 dried red chilis, roughly chopped
 4 cloves garlic, minced
 ½ lb ground pork
 1 container (14 oz) silken or soft tofu, cubed
 ½ tsp Shaoxing wine
 ½ tsp soy sauce
 1 tsp sesame oil
 3 tbsp hot bean sauce
 2 tsp corn starch
 ½ cup water
 4 stalks of green onions, sliced

Directions
1

Heat up the oil in a pan on medium heat and saute the ground Sichuan peppercorn and chopped dried red chilis until the oil smells aromatic and spicy (~1 minute). Add the chopped garlic into the oil until fragrant (~1 minute), careful not to burn the garlic. Then, add the ground pork. Break the pork up with your spatula and cook until no longer pink.

2

Add in the Shaoxing wine and soy sauce. Saute for around 1 minute, then add in the hot bean sauce and sesame oil. In a separate bowl, add the water to the corn starch and mix until there are no more chunks and is uniform. Once the meat mixture in the pot is bubbling, add in the corn starch mixture and stir.

3

Add in the cubed tofu and green onions (reserve some for garnish). Combine everything, but stir slowly and carefully to not break up the tofu into tiny pieces.

4

Once the entire dish is boiling, it is ready to top with the reserved green onion and serve hot over a bowl of rice!

Ingredients

Ingredients
 4 tbsp cooking oil to generously coat pan (olive, avocado, etc.)
 1 tsp Sichuan peppercorn, ground (can use 1-2 tsp!)
 4 dried red chilis, roughly chopped
 4 cloves garlic, minced
 ½ lb ground pork
 1 container (14 oz) silken or soft tofu, cubed
 ½ tsp Shaoxing wine
 ½ tsp soy sauce
 1 tsp sesame oil
 3 tbsp hot bean sauce
 2 tsp corn starch
 ½ cup water
 4 stalks of green onions, sliced

Directions

Directions
1

Heat up the oil in a pan on medium heat and saute the ground Sichuan peppercorn and chopped dried red chilis until the oil smells aromatic and spicy (~1 minute). Add the chopped garlic into the oil until fragrant (~1 minute), careful not to burn the garlic. Then, add the ground pork. Break the pork up with your spatula and cook until no longer pink.

2

Add in the Shaoxing wine and soy sauce. Saute for around 1 minute, then add in the hot bean sauce and sesame oil. In a separate bowl, add the water to the corn starch and mix until there are no more chunks and is uniform. Once the meat mixture in the pot is bubbling, add in the corn starch mixture and stir.

3

Add in the cubed tofu and green onions (reserve some for garnish). Combine everything, but stir slowly and carefully to not break up the tofu into tiny pieces.

4

Once the entire dish is boiling, it is ready to top with the reserved green onion and serve hot over a bowl of rice!

Mapo Tofu (麻婆豆腐)

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