1
Wash and separate the ingredients, and start the pre-processing while boiling water in a pot.
Mapo Tofu
A recipe for spicy and tender Mapo Tofu, a practical item for the Chinese cuisine certification exam.
ChineseOther
⏱️ 0 min total📝 17 steps
What You'll Need
Tofu1 block
Porkappropriate amount
Green onionappropriate amount
Garlicappropriate amount
Gingerappropriate amount
Red chili1 piece
Chili oilappropriate amount
Red chili powder1 tbsp
Cooking oil2 tbsp
Starch1 tsp
Water1 tbsp (for starch) / half cup (for sauce)
Doubanjiang (spicy bean paste)1 tbsp
Soy sauce2 tsp
Sugar1 tsp
Black peppera small amount
Sesame oil1 tsp
Instructions
2
Finely mince the green onion, garlic, and ginger.
3
Remove any bruised parts of the tofu and cut it into 1.5cm cubes.
4
Remove the seeds from the red chili and finely mince it.
5
Once the water boils, add the tofu, blanch for about 15 seconds, and remove.
⏱️ 0m 15s6
The pork is provided minced, but if it is not fine enough, mince it slightly to prepare.
7
Add 1 tbsp of chili powder and 2 tbsp of cooking oil to a pan, stir-fry carefully to avoid burning, and strain to create chili oil.
8
Mix 1 tsp of starch with 1 tbsp of water to make a starch slurry.
9
Add 1 tbsp of the prepared chili oil to a pan and stir-fry the aromatics: green onion, garlic, and ginger.
10
Add the pork and stir-fry, breaking it up so it does not clump.
11
Season with 1 tbsp of Doubanjiang, 2 tsp of soy sauce, 1 tsp of sugar, and a small amount of black pepper.
12
Add half a cup of water to the pan.
13
Once the sauce boils, adjust the consistency using the prepared starch slurry.
14
Once the consistency is smooth, add the blanched tofu.
15
Once the tofu is thoroughly heated, add the red chili.
16
Boil for about 10 seconds, turn off the heat, and add 1 tsp of sesame oil.
⏱️ 0m 10s17
Spread the finished Mapo Tofu onto a serving plate.