Ma po tofu

July 11, 2015 at 5:40 pm | Posted in dinner, Savoury | Leave a comment
Tags: , ,
Authentic Mapo Tofu (麻婆豆腐)
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
(1) Pixian Doubanjiang is the best choice, but you can replace it with another brand.
(2) Do not stir the tofu directly after adding it into the skillet, in order to keep the pieces from breaking apart. The tofu will get firmer after braising and you can stir it after it’s cooked.
(3) Adding cornstarch water at the end of braising helps to thicken the sauce. You can skip this step if you’d like a thinner sauce.
Author: Omnivore’s Cookbook
Recipe type: Main
Cuisine: Chinese
Serves: 2-4
Ingredients
    • 120 grams (4 ounces) ground pork
    • 2 teaspoons Shaoxing wine (or Japanese Sake)
    • 1 teaspoon light soy sauce
    • 1/2 teaspoon minced ginger (or 1/4 teaspoon ginger powder)
    • 1 and 1/2 teaspoons cornstarch
    • 1 tablespoon vegetable oil
    • 3 tablespoons Pixian Doubanjiang (chili bean paste)
    • 1 tablespoon white part of chopped green onion (or Chinese scallion)
    • 1 block medium-soft or firm tofu (500grams / 18 ounces), cut into 2 centimeters (0.8 inches) square
    • 2 teaspoons Chinese chili oil (1 teaspoon for a less spicy dish)
    • 1/2 teaspoon five-spice powder
    • 1 teaspoon sugar
    • (optional) 1 tablespoon green part of chopped green onion for garnish
    • (optional) steamed rice to serve with
Instructions
  1. Combine ground pork, cooking wine, soy sauce, ginger and 1/2 teaspoon cornstarch in a bowl and mix well with a fork.
  2. Mix the remaining 1 teaspoon cornstarch with 2 tablespoons water in a small bowl. Set aside.
  3. Prepare 1 cup hot water. Set aside.
  4. Heat vegetable oil in a nonstick skillet. When oil is hot, add ground pork and Doubanjiang. Stir-fry over medium heat with a spatula, until pork is evenly coated with Doubanjiang. Add green onion and stir fry for another 1 minute. Spread tofu on top of ground pork evenly. Add chili oil, five-spice powder and sugar. Pour on hot water. Simmer, covered, over low heat for 10 to 15 minutes, until tofu becomes tender and the sauce has reduced to half.
  5. Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with spatula, until sauce thickens. Turn off heat and transfer to a bowl.
  6. Garnish with green onion and serve warm with steamed rice. You can serve the dish by itself, but you might want to use less chili oil in this case.

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