Description
An iconic Chinese dish, Mapo Tofu combines the velvety texture of tofu and a savory and spicy bean sauce, creating a burst of flavors. Dinner ready in under 20 minutes!
Ingredients
Scale
- 1 block of soft tofu, cut into cubes
- 0.5 –0.75 lb ground pork or beef
- 5 clove garlic, minced
- 3 inch knob ginger, minced
- 2 scallion, chopped. (white parts for cooking, and save green parts for garnish)
- 2 tbsp soy sauce
- 1 tbsp cooking wine
- 2 tbsp doubang sauce
- 1 tsp sugar
- 1 tbsp sichuan pepper, grinded
- 1 tsp salt
- 1 tsp white pepper
- 1 cup water or chicken stock
Cornstarch Slurry
- 1 tbsp cornstarch
- 3 tbsp water
Instructions
- In a large pan or wok, heat 2 tbsp of oil over high heat. Cook ground pork until brown.
- Add garlic, ginger, and chopped scallion (white part). Cook for another 2 minutes.
- Then add soy sauce, cooking wine, Doubang sauce, sugar, grinded Sichuan pepper, salt, and white pepper. Cook over medium heat and keep stirring until the meat is evenly coated with Doubang sauce.
- Add tofu and pour in 1 cup of water or chicken stock. Stir gently. Let it simmer for about 5 minutes.
- To make cornstarch slurry, mix 1 tbsp cornstarch with 3 tbsp of water in a small bowel. Add cornstarch slurry to the tofu mixture to thicken the sauce. Stir gently a few times with a spatula, let is simmer until sauce thickens.
- Serve over rice and garnish with scallion(green part). Enjoy!