Mapo Tofu
User Reviews
5
Mapo Tofu
Description
Mapo Tofu begins with preparing a sauce that includes chicken stock powder, soy sauce, sugar, hoisin sauce, sake (or Chinese cooking wine), sesame oil, and cornstarch mixed with water for thickening. Firm tofu is cut into 1 cm cubes to hold its shape during cooking.
In a hot wok, oil is heated and aromatics of minced garlic, ginger, and scallions or shallots are quickly stir-fried. Ground pork is then added and cooked until browned. Chili bean paste is incorporated to provide spice and depth.
The tofu and sauce are gently combined and cooked until the sauce thickens, coating the tofu. The final dish is rich, slightly spicy, with a balance of savory and sweet flavors, textural contrast between soft tofu and ground meat, and aromatic complexity from the seasonings.
Traditionally made with pork, this dish can also be prepared with ground beef or chicken. Choosing firm tofu prevents it from crumbling. If chili bean sauce is unavailable, alternative Asian chili sauces like sriracha can be used as substitutes.
Ingredients
- 2 tbsp neutral cooking oil peanut, vegetable or canola, generic cooking oil
- 1 garlic minced, clove
- 1 tsp ginger , finely chopped or minced
- 1/4 cup scallion minced, or shallot
- 5 oz / 150 g ground pork or beef or chicken
- 2 tsp chili bean sauce , adjust to taste (see notes)
- 12 oz / 300 g tofu see notes, firm
Sauce
- 1 cup water
- 1 tbsp cornstarch
- 1/2 tsp chicken stock powder or vegetable stock powder
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp hoisin sauce
- 2 tbsp sake or Chinese wine
- 1 tsp sesame oil
Instructions
- In a bowl, combine cornflour with a splash of water, mix to combine, then add remaining Sauce ingredients and mix well.
- Cut the tofu into 1/2 "/ 1 cm cubes.
- Heat oil in wok over high heat.
- Add garlic and ginger and stir fry for 10 seconds.
- Add scallions/shallots and stir fry for 30 seconds.
- Add mince and stir fry until the outside is brown, breaking up clumps.
- Add Chili Bean Sauce and stir fry for 30 seconds.
- Add tofu and sauce, and gently stir to cook the sauce until it becomes thick and saucy (about 1 to 2 minutes).
- Serve with rice.
Notes
- Use firm tofu or medium firmness to maintain shape during cooking; avoid silken or extra firm varieties.
- Ground pork is traditional, but ground beef or chicken are acceptable substitutions.
- Chili bean sauce can be replaced with other Asian chili sauces if not found in stores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 228g | |
| Calories | 344cal | 17% |
| Carbohydrates | 13.4g | 4% |
| Protein | 18.6g | 37% |
| Fat | 22.3g | 34% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 646mg | 27% |
| Potassium | 233mg | 5% |
| Fiber | 1.8g | 7% |
| Sugar | 4.7g | 9% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 240mg | 24% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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