Mapo Tofu
The Japanese version of the classic Sichuan dish is not as oily or spicy, but still packs a punch when it comes to flavour (and spice if you so choose!) and is made from more readily available ingredients. Because this dish is so saucy, you can make it a complete "one pot" meal by adding more vegetables - any Chinese greens (like bok choy, pak choy) will go wonderfully with this. Even grated vegetables like carrots! As with all stir fried dishes, this is best made with all ingredients prepared and ready to toss into the wok as this comes together quickly once you start cooking.
- Prep time
- 7 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp oil ((peanut, vegetable or canola))
- 1 garlic clove (, minced)
- 1 tsp ginger (, finely chopped or minced)
- 1/4 cup scallions/shallots (, minced)
- 5 oz ground/minced pork ((or beef or chicken))
- 2 tsp chili bean sauce (, adjust to taste (see notes))
- 12 oz Firm Tofu ((see notes))
- 1 cup water
- 1 tbsp cornstarch
- 1/2 tsp chicken or vegetable stock powder
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp Hoisin Sauce
- 2 tbsp Sake or Chinese Wine
- 1 tsp sesame oil
Instructions
- 1
In a bowl, combine cornflour with a splash of water, mix to combine, then add remaining Sauce ingredients and mix well.
- 2
Cut the tofu into 1/2 "/ 1 cm cubes.
- 3
Heat oil in wok over high heat.
- 4
Add garlic and ginger and stir fry for 10 seconds.
- 5
Add scallions/shallots and stir fry for 30 seconds.
- 6
Add mince and stir fry until the outside is brown, breaking up clumps.
- 7
Add Chili Bean Sauce and stir fry for 30 seconds.
- 8
Add tofu and sauce, and gently stir to cook the sauce until it becomes thick and saucy (about 1 to 2 minutes).
- 9
Serve with rice.