Do you really think mapo tofu is the thing only restaurants can make? Or are you afraid of cooking Asian food at home even though it’s so easy? From now, don’t worry about it! You can do it and if you do, you may taste the Best Mapo Tofu that you’ve ever had. Alright, are you guys ready? Let’s get started!
SICHUAN MAPO TOFU (2 servings)
Ingredients:
- 1/4 green bell pepper
- 1/4 red bell pepper
- 2 green onions (30g)
- 1/2 tsp (2g) ginger
- 2 cloves garlic
- 10.5 oz (300g) soft tofu
- 1 tbsp vegetable oil
- 1.5 tbsp chili oil (or vegetable oil)
- 4.5 oz (130g) ground pork
- 2 Vietnamese dried chilies (optional)
- 1/2 tsp white vinegar
- 1/2 tsp Sichuan peppercorn-flavored oil (or 1 tsp toasted ground Sichuan peppercorns)
- 1 tsp toasted sesame oil
Mapo Tofu Sauce:
- 1 tbsp Chinese chili bean paste (doubanjiang)
- 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin (or shaoxing wine) (optional)
- 1 tsp sugar
Chicken Stock (or water):
- 1 cup (240ml) water
- 1/2 tbsp chicken bouillon powder (or concentrated chicken stock)
Cornstarch Slurry:
- 1 tbsp cornstarch
- 1 tbsp water
Instructions:
PREP INGREDIENTS
1. Cut the bell peppers into small pieces. (If you want to make it spicier, you can substitute with 1 chili pepper.) Thinly slice the green onions.
2. Finely chop a small knob of ginger (1/2 tsp) and garlic cloves.
3. Bring a pot of water to a boil. Cut the tofu into bite-sized pieces. Blanch the tofu in boiling water and once it’s warm enough, set aside and keep warm.
MAKE SAUCE
In a small container, mix together Chinese chili bean paste, soy sauce, oyster sauce, mirin (if using), and sugar.
PREP CHICKEN STOCK & CORNSTARCH SLURRY
1. To 1 cup (240ml) water, add the chicken bouillon powder. Mix together.
2. In a separate bowl, mix together the cornstarch and water. Set aside.
COOK MAPO TOFU
1. To a wok, add the vegetable oil (1 tbsp) and chili oil (1.5 tbsp). Heat it over medium heat. Once it’s heated, add the ground pork. Break up the pork and cook until no longer pink.
2. Add the green onions, ginger, and garlic. Saute for 30 seconds or until fragrant. Increase the heat to high. Pour in the sauce. Stir it around for 30 seconds.
3. Add the bell peppers and stir-fry for another 1 minute. Add the dried chilies (if using) and quickly stir-fry until most of the liquid has evaporated. Add the chicken stock and bring it to a boil.
4. Add the drained tofu and vinegar. Let it continue to boil for 2-3 minutes. Add Sichuan peppercorn-flavored oil.
5. Whisk the cornstarch slurry. Add it to the boiling sauce and gently stir it around until the sauce is thickened. Turn the heat off. Drizzle with the sesame oil and give it a final mix.
6. Garnish with green onions. Serve with a bowl of hot rice. Enjoy~!
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Sichuan Mapo Tofu
2
servingsIngredients
1/4 green bell pepper
1/4 red bell pepper
2 green onions (30g)
1/2 tsp (2g) ginger
2 cloves garlic
10.5 oz (300g) soft tofu
1 tbsp vegetable oil
1.5 tbsp chili oil (or vegetable oil)
4.5 oz (130g) ground pork
2 Vietnamese dried chilies (optional)
1/2 tsp white vinegar
1/2 tsp Sichuan peppercorn-flavored oil (or 1 tsp toasted ground Sichuan peppercorns)
1 tsp toasted sesame oil
- Mapo Tofu Sauce:
1/2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp mirin (or shaoxing wine) (optional)
1 tsp sugar
- Chicken Stock (or water):
1 cup (240ml) water
1/2 tbsp chicken bouillon powder (or concentrated chicken stock)
- Cornstarch Slurry:
1 tbsp cornstarch
1 tbsp water
Directions
- Prep Ingredients
- Cut the bell peppers into small pieces. (If you want to make it spicier, you can substitute with 1 chili pepper.) Thinly slice the green onions. Finely chop a small knob of ginger (1/2 tsp) and garlic cloves.
- Bring a pot of water to a boil. Cut the tofu into bite-sized pieces. Blanch the tofu in boiling water and once it’s warm enough, set aside and keep warm.
- Make Sauce
- In a small container, mix together Chinese chili bean paste, soy sauce, oyster sauce, mirin (if using), and sugar.
- Prep Chicken Stock and Cornstarch Slurry
- To 1 cup (240ml) water, add the chicken bouillon powder. Mix together.
- In a separate bowl, mix together the cornstarch and water. Set aside.
- Cook Mapo Tofu
- To a wok, add the vegetable oil (1 tbsp) and chili oil (1.5 tbsp). Heat it over medium heat. Once it’s heated, add the ground pork. Break up the pork and cook until no longer pink.
- Add the green onions, ginger, and garlic. Saute for 30 seconds or until fragrant. Increase the heat to high. Pour in the sauce. Stir it around for 30 seconds.
- Add the bell peppers and stir-fry for another 1 minute. Add the dried chilies (if using) and quickly stir-fry until most of the liquid has evaporated. Add the chicken stock and bring it to a boil.
- Add the drained tofu and vinegar. Let it continue to boil for 2-3 minutes. Add Sichuan peppercorn-flavored oil.
- Whisk the cornstarch slurry. Add it to the boiling sauce and gently stir it around until the sauce is thickened. Turn the heat off. Drizzle with the sesame oil and give it a final mix.
- Garnish with green onions. Serve with a bowl of hot rice. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
6 Comments
Love this recipe. I even read it in Aaron’s voice, but don’t worry about it! 🤣😂
How many servings will this make? I want to make this for my family 🙂
It’s for 2 servings! 😊
I have tried many, MANY Mapo Tofu recipes, and this one beats all the others *hands down*! The first time I made this, I ate both servings, and then made it *again* the following night!
There was just a little leftover , and I had some extra bao dough after making steamed buns, so I spooned some into the center of the bun, and WOW! It was so moist on the inside–and the Szechuan pepper! I just may have to make a batch of Mapo Tofu steamed buns now!
Keep up the great work! Love you guys!!!
Wow, so happy to hear that! Thank you for the awesome feedback! 🙂
I made it today! Yum 🙂