Chinese Mapo Tofu

Mapo Doufu is a well-known Sichuan dish. It  was named Mapo Doufu because of inventor called Chen Mapo of the Qing Dynasty. The tender tofu and fragrant meat filling, combined with the peppercorn’s numbing and chili’s biting taste, make a perfect dish called rice killer.

The main ingredient of this recipe was initially beef stuffing, but later it was pork stuffing. No matter which one you use, it will not affect its deliciousness.

Ingredients

  • 500 gram tofu
  • 100 gram minced pork
  • 15 gram scallion, chopped
  • 10 gram ginger, chopped
  • 3 tablespoon oil
  • 1 tablespoon shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 tablespoon chopped chili
  • 1 tablespoon broad bean paste(douban jiang)
  • 1 tablespoon peppercorn powder
  • 1 teaspoon salt
  • 1 tablespoon starch( add 5 tablespoon water ,mixed well)

Instructions

  1. Add 1/2 salt to water, soak the tofu blocks for 10 minutes.
  2. Add oil to the wok, heat over high-medium heat, add minced pork, chopped ginger, shaoxing wine, chopped chili, broad bean paste, stirring and beating up  untill browned.
  3. Add 1/2 cup water( the water is just over the tofu), tofu,1/2 teaspoon salt, light soy sauce, the water is just over the tofu, boiled,  stirring gently, not beat up the tofu, add starch water, cooking until the sauce has thickened.
  4. Transfer to a dish, garnish with peppercorn powder, chopped scallion, serve with rice.

Chinese Mapo Tofu

Chinese tofu recipe
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine Chinese
Servings 3

Equipment

  • Pot for boiling tofu
  • Wok for stir-frying

Ingredients
  

  • 500 gram tofu
  • 100 gram minced pork
  • 15 gram scallion, chopped
  • 10 gram ginger, chopped
  • 3 tablespoon oil
  • 1 tablespoon shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 tablespoon chopped chili
  • 1 tablespoon broad bean paste(douban jiang)
  • 1 tablespoon peppercorn powder
  • 1 teaspoon salt
  • 1 tablespoon starch( add 5 tablespoon water ,mixed well)

Instructions
 

  • Add 1/2 salt to water, soak the tofu blocks for 10 minutes.
  • Add oil to the wok, heat over high-medium heat, add minced pork, chopped ginger, shaoxing wine, chopped chili, broad bean paste, stirring and beating up  untill browned.
  • Add 1/2 cup water( the water is just over the tofu), tofu,1/2 teaspoon salt, light soy sauce, the water is just over the tofu, boiled,  stirring gently, not beat up the tofu, add starch water, cooking until the sauce has thickened.
  • Transfer to a dish, garnish with peppercorn powder, chopped scallion, serve with rice.

Leave a Comment

Recipe Rating