This quick and easy mapo tofu recipe showcases soft tofu simmered in a bold, spicy, and savory sauce infused with the rich flavors of garlic, green onion, and chilies. Bursting with aroma and taste, this flavorful dish pairs perfectly with steamed rice and comes together effortlessly with a straightforward list of ingredients.
INGREDIENTS
- 1 (450g) package soft tofu, cut into 1/2-inch cubes
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 green onions, divided
- 2 dried chilies, crushed
- 80g minced chicken, pork, beef, or finely chopped mushrooms
- 1 1/2 tbsp Doubanjiang (spicy bean paste)
- 1 cup chicken stock or water
- 1 tbsp oyster sauce or soy sauce
- 1/2 tsp each dark soy sauce, sugar, and ground Sichuan pepper (see notes)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp sesame oil
INSTRUCTIONS
- Heat the vegetable oil in a wok over medium heat. Sauté the garlic, the white parts of the green onion, and crushed dried chilies for about 30 seconds, or until fragrant.
- Add the minced meat (or mushrooms) and cook for 2 minutes, breaking it apart with a spatula as it browns.
- Stir in the Doubanjiang and cook for an additional minute, ensuring everything is well combined. Pour in the chicken stock and season with oyster sauce, dark soy sauce, sugar, and ground Sichuan pepper. Stir well and simmer for 2 minutes.
- Mix in the cornstarch slurry, stirring constantly until the sauce thickens. Gently fold in the tofu, being careful not to break it. Cook for 2 minutes, or until the tofu is heated through. Adjust salt to taste if necessary, and finish with sesame oil.
- Transfer the mapo tofu to a serving bowl, garnish with the reserved green onion, and serve immediately over steamed rice. Enjoy!
NOTES
- To grind Sichuan peppercorns, toast them in a dry skillet for about 30 seconds until fragrant. Use a mortar and pestle or a spice grinder to create a lightly coarse powder.
- For more detailed tips and ingredient explanations, refer to the blog post above!
