1
Finely chop the white parts of the green onion and mince the garlic with a knife blade.
Oyster Mapo Tofu
A Chinese chef's oyster mapo tofu recipe that combines seasonal oysters with the numbing flavor of doubanjiang and mala oil for a deep, rich taste.
KoreanOther
📝 11 steps
What You'll Need
Tofu for stew290g
Green onion2 white parts
Garlic6 cloves
Minced gingera little
Mala oil3 tbsp
Ground pork1 1/2 tbsp
Doubanjiang1 tbsp
Warm water250ml
MSG1/2 tsp
Sugar1/2 tsp
Potato starch1 tbsp
Cold water3 tbsp
Sesame oila little
Instructions
2
Cut the stewing tofu into bite-sized cubes.
3
Pour water into a pot and bring to a boil.
4
Blanch the prepared tofu and oysters in the boiling water, then remove and drain.
5
Heat mala oil in a pan and stir-fry the ground pork to release the aroma.
6
Add doubanjiang to the pan and stir-fry together.
7
Add minced garlic and minced ginger, and stir-fry until fragrant.
8
Add the chopped green onion and stir-fry briefly.
9
Pour in warm water, and once it boils, add the blanched tofu, MSG, and sugar to simmer.
10
Mix potato starch with cold water to create a starch slurry, then add it gradually to adjust the thickness.
11
Finally, add the blanched oysters and sesame oil, mix lightly, and finish.