Mapo Tofu
Mapo Tofu is a traditional Chinese dish with a spicy kick. It's a combination of soft tofu and salty pork mince. This recipe is ideal for those new to Chinese cooking, as it's a simple version.
Serve it with jasmine rice and a side of steamed Asian greens like bok choy or gai lan (Chinese broccoli) for a complete meal.
Ingredients 18
Mapo Tofu
4 tbsp rice bran oil
200 g pork mince
4 cloves garlic, finely diced
2 spring onions, sliced, white for dish, green for garnish
10 g ginger, finely sliced
1 tbsp black beans, salted
2 tbsp shaoxing cooking wine
1⁄2 tsp chilli flakes
1⁄2 tsp szechuan pepper, finely ground
1⁄2 tsp white pepper, ground
1 tbsp oyster sauce
1 tsp soy sauce
2 tsp dark soy sauce
2 tsp sugar
100 ml water
300 g tofu, soft, cut into 3cm cubes
To Serve
1⁄4 bunch coriander, garnish
200 ml water
200 g jasmine rice
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Method 7
Bring water to the boil in a small pot, add washed and bring to the boil again. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.
Prepare your ingredients. Finely slice the and and finely dice the . Drain your and cut into 3cm cubes. Combine the , , , , , and in a bowl. Set aside.
In a large fry pan, heat at a medium-high heat.
Add and fry, being mindful to break it up so it doesn't cook in lumps. Cook for 4-5 minutes until the liquid reduces.
Reduce the heat to low, then add , , , , and . Cook for a further 3-4 minutes until everything combines and the colour deepens.
Add , , , , , , and and , stir to combine, continue cooking for 2-3 minutes. Add the , gently mix and cook for 2-3 minutes.
Transfer to a plate and garnish with sliced and . Serve with steamed .
Songkran Fa-A-Loon's tips
This dish will be much more delicious with a bit of sauce so feel free to add water if necessary. Silken or soft tofu will soak up the spicy flavours of the dish best. When handling silken tofu, treat it gently and don't over work. If you prefer a bit of texture, medium-firm tofu works well too.
Helpful tips
How do I prevent the tofu from breaking apart while cooking?
Can I use a different type of protein instead of pork mince?
Do I need dark soy sauce and well as regular soy sauce?
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Notes
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