Mapo doufu or Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef.


Serves: 2-3
Prep Time: 15 mins
Cook Time: 15 mins


INGREDIENTS

• 1 tsp cornstarch 
• 1 tbsp cold water 
• 250g ground pork 
• 1 tbsp vegetable oil 
• 1 tbsp garlic, minced
• 1 tbsp fresh ginger, minced
• 1 package firm tofu, cut into 1 inch pieces 
• 5 tbsp soy sauce 
• 2 tbsp hot bean sauce 
• 1 tsp white sugar 
• 3 scallions, chopped 
• 1 tsp sesame oil

DIRECTIONS

1. Mix cornstarch and water in a small bowl. Set aside.
2. Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
3. Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
4. Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mapo tofu.

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Labels: chinese, pork, recipes, spicy, stir-fry, tofu