Mapo Tofu
- Prep time:
- 30 minutes
Ingredients
(2 servings)
- 1 pack (300g) tofu
- 50g ground pork
- 1/2 green onion
- 1/2 clove garlic
- 1/2 tablespoon doubanjiang (tobanjan)
- 1 teaspoon tianmianjiang (sweet bean sauce)
- A pinch of pepper
- 1 tablespoon cornstarch slurry (cornstarch mixed with water)
- 1/2 tablespoon oil
- Seasoning:
- 1 cup water
- 1/2 teaspoon chicken stock granules
- 1 tablespoon soy sauce
- 1/2 tablespoon sake
Instructions
-
Wrap the tofu in paper towels, place a weight on top, and drain for about 30 minutes. Cut into 1.5cm cubes.
-
Combine the seasoning ingredients. Mince the green onion and garlic.
-
Heat the oil in a frying pan over high heat, add the ground pork, and sauté until browned and crumbly.
-
Add the minced green onion, garlic, doubanjiang, and tianmianjiang, and sauté quickly to avoid burning.
-
Add the combined seasoning ingredients, bring to a boil, then add the tofu. Once boiling again, reduce heat to low and simmer for 3-4 minutes.
-
Season with pepper, thicken with cornstarch slurry, and serve.
Tips
- The smooth texture and creamy tastes makes it a delightful dish to enjoy.
