Mapo Curry Tofu
This is a traditional Japanese style mapo tofu recipe - but with a twist! I've added curry powder for a playful, unexpected pop of flavor to this already tasty dish.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups water
- 3 tablespoons soy sauce
- 1 tablespoon shaoxing wine or dry sherry
- 1 tablespoon oyster sauce
- 1 ½ teaspoons sugar
- 1 ½ tablespoon potato starch
- 2 teaspoons sesame oil
- 5 ounces ground pork or vegan ground meat
- 1 thumb size piece fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 1 block silken tofu (14oz), drained
- 2 green onions, finely chopped (optional)
- 1 teaspoon ground Szechuan peppercorns (optional)
Instructions
- 1
Mix the ingredients for the sauce in a bowl and whisk until the potato starch has dissolved.
- 2
In a wok or large deep skillet over medium high heat, add the sesame oil and ground pork, and cook for 4 to 5 minutes or until the ground pork is fully cooked.
- 3
Add the ginger and garlic and season with salt and pepper. Stir and cook for 1 minute.
- 4
Add the sauce and bring to a boil.
- 5
When the sauce thickens, add the curry powder and tofu cubes. Gently stir so as not to break the tofu.
- 6
Turn the heat off, transfer the mapo tofu to a serving bowl and top with scallions and a sprinkle of Szechuan peppercorns.
- 7
Serve with short grain Japanese rice. I use Tamanishiki.