1
Fill a pot with water and bring to a boil to blanch the tofu.
Mapo Tofu
How to make Mapo Tofu that doesn't crumble, a standard dish for the Chinese cuisine certification exam.
ChineseOther
📝 18 steps
What You'll Need
Tofu1 block
PorkAs needed
Red chili1
Green onionAs needed
GingerAs needed
Soy sauce10g
Sugar5g
Chili oilAs needed
Water1/2 cup
Starch waterAs needed
Instructions
2
Cut the tofu into 1.5cm cubes.
3
Once the water boils, add the tofu and blanch without adding salt.
4
Once the tofu floats, drain in a colander and keep in warm water.
5
Split the red chili, remove seeds, and mince into 0.5cm pieces.
6
Finely mince the ginger into 0.5cm pieces.
7
Remove the outer skin of the green onion and mince into 0.5cm pieces.
8
Remove blood from the minced meat and mince it again finely.
9
To make chili oil, mix cooking oil and chili oil in a 3:1 ratio and stir-fry over low heat.
10
Add the minced green onion, garlic, and ginger to the pan and stir-fry over high heat to release the aroma.
11
Drizzle 10g of soy sauce around the edge of the pan to add aroma, then add the minced meat and stir-fry so it doesn't clump.
12
Once the meat is cooked, add the red chili and stir-fry together.
13
Add 1/2 cup of water and 5g of sugar.
14
Mix starch and water in a 2:1 ratio, and when the sauce boils, reduce heat and add the starch water gradually to thicken.
15
Drain the tofu from the warm water and add it to the pan.
16
Gently stir using the back of a spatula so the tofu doesn't break.
17
Finish with a drizzle of sesame oil.
18
Serve the finished Mapo Tofu on a plate.