Air Fryer Mapo Tofu
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10.6 oz (300g) firm tofu
- 2 green onions
- 1 green chili pepper (or bell peppers)
- 1 mild red chili pepper (optional), for color
- 3.5 oz (100g) ground pork
- 1 cup (240ml) water
- Slurry (1 tbsp cornstarch + 1 tbsp water)
- 1 tbsp chili oil
- 1 tbsp Chinese chili bean paste (Doubanjiang)
- 1/2 tbsp chicken bouillon powder
- 1/2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp minced garlic
- 1/2 tsp grated ginger
- 1/2 tsp Sichuan peppercorn oil (or 1 tsp toasted, ground Sichuan peppercorns)
Instructions
- 1
Cut the tofu into nice, little cubes. Thinly slice the green onions and chili peppers (if using).
- 2
In a small container, stir together the chili oil, Chinese chili bean paste, chicken bouillon powder, soy sauce, oyster sauce, mirin, sugar, garlic, ginger, and Sichuan peppercorn oil.
- 3
Pour the sauce into a heatproof container. Add the pork, along with the chopped green onions and chili peppers. Break up the pork and give it a good mix.
- 4
Add the tofu and water. Stir to combine. Cook at 190℃ (375℉) for 10 minutes.
- 5
Meanwhile, prepare a slurry: In a small bowl, whisk together the cornstarch and water. Add it to the sauce and give it a few stirs. Cook for an additional 3 minutes. Transfer to a serving bowl and serve with hot rice. Enjoy~!