Mapo tofu made easy

    1 hour

    Mapo tofu is a popular Chinese dish which is said to be originated from the Szechuan province. It is a combination of tofu (bean curd) and minced meat, usually pork or beef, in a spicy chilli- and bean-based sauce, typically a thin, oily and bright red suspension. Somehow, the Cantonese have adapted the mapo tofu in our own way and the spiciness is well accepted by most people.


    Basel, Switzerland
    3 people made this

    Serves: 2 

    • 1 packet smooth silken tofu, cubed
    • 150g minced pork
    • 1 tbsp cooking oil
    • 2 tsp grated ginger
    • 2 cloves garlic sliced
    • 1 shallots sliced
    • 2 tbsp chopped spring onion (white and green parts separated)
    • 2 tbsp chopped chinese dried mushrooms (hydrated)
    • 1 tbsp finely chopped preserved Chinese radish
    • 1 tbsp Chinese red chilli sauce (Dou ban jiang)
    • 1 tbsp yellow bean sauce
    • 1/2 tbsp Chinese rice cooking wine
    • 3 tbsp water
    • Marinade for the minced pork
    • 1 tsp salt
    • 1 tbsp cornflour
    • 1 tbsp cooking oil
    • Seasoning
    • 1/2 tbsp dark soy sauce
    • 1 tsp light soy sauce
    • 1/3 tsp salt
    • 2 tsp sugar
    • 1/2 tsp chicken stock powder
    • white pepper to taste (a couple pinches)
    • 1/2 tbsp sesame oil

    Prep:40min  ›  Extra time:20min  ›  Ready in:1hr 

    1. Marinade the minced pork with all of the marinade ingredients. Set aside.
    2. Prepare the seasoning by mixing all of the seasoning ingredients in a bowl and set aside.
    3. Heat up a wok over medium high heat and add the cooking oil. When the oil is hot, add the ginger, garlic, shallots, white part of the spring onion preserved radish, stir briskly and then add in the minced pork. Stir fry to mix everything together, then add in the chilli sauce and yellow bean sauce and lastly the Chinese cooking wine, keep stir frying in the meantime.
    4. Slowly add in the water and the prepared seasoning, turn the heat to medium and bring to the boil.
    5. Add in the tofu cubes, gently stir to mix into the sauce and let it boil for about 2-3 mins at medium heat. Use medium high heat to evaporate the liquid if you feel there is too much liquid.
    6. Dissolve 1 tbsp cornflour with a little cold water and add into the sauce to thicken it. Gently stir to mix.
    7. This is now ready. Serve immediately on a deep plate and garnish by sprinkle the chopped spring onion (green parts) on top. Best to enjoy with steamed jasmine rice.

    Cook's note:

    Taken from Gourmet Traveller -

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