Description
Discover the comforting and spicy flavors of homemade Savory Mapo Tofu, a classic Chinese dish featuring silky soft tofu simmered in a bold, aromatic sauce with ground pork, garlic, ginger, and vibrant seasonings. This quick and easy recipe delivers a perfect balance of heat, umami, and texture, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Tofu and Blanching
- 1 lb soft tofu (Also known as silken tofu)
- 2 teaspoons salt (For blanching tofu)
Meat and Aromatics
- ½ lb ground pork (Can substitute with chicken or beef)
- 3 cloves garlic, minced
- ¼ teaspoon fresh ginger
- 1 scallion, finely chopped (separate the whites and greens)
Sauce and Seasonings
- 1 tablespoon vegetable oil (Neutral oil)
- 1 ½ tablespoon doubanjiang (Spicy broad bean paste)
- 2 teaspoons chili oil (Adjust to spice preference)
- 1 teaspoon chicken bouillon powder (Enhances savory flavor)
- ½ teaspoon dark soy sauce (For color and flavor)
- ½ teaspoon white granulated sugar (Balances the heat)
- ½ teaspoon ground sichuan peppercorn (Optional)
Thickening and Garnish
- 1 tablespoon cornstarch (For thickening)
- 2 tablespoons cold water (For cornstarch slurry)
- 1 teaspoon sesame oil (For drizzling)
- Scallion greens (For garnish)
Instructions
- Prepare the cornstarch slurry: In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir until smooth to create your slurry for thickening the sauce.
- Cube the tofu: Gently cut the soft tofu into 1-inch cubes, taking care to keep them intact for the cooking process.
- Blanch the tofu: Fill a medium-sized pot with water and add 2 teaspoons of salt. Bring it to a boil, then gently add the tofu cubes and blanch them for 60 seconds. This step firms up the tofu and removes any beaniness.
- Drain the tofu: Carefully strain the tofu in a colander, but do not rinse it, preserving the delicate texture and flavor.
- Cook the meat and aromatics: Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Add the ground pork and cook until browned. Add the minced garlic, ginger, and scallion whites, stirring and frying until fragrant.
- Add seasonings: Stir in 1 teaspoon of chicken bouillon powder, 1 ½ tablespoons of doubanjiang, 2 teaspoons of chili oil, ½ teaspoon dark soy sauce, ½ teaspoon sugar, and the optional ½ teaspoon ground Sichuan peppercorn to the meat mixture. Stir well to combine and develop flavor.
- Simmer with broth and thicken: Pour in chicken stock or water sufficient to create a sauce, then stir in the cornstarch slurry. Allow the mixture to simmer gently until the sauce thickens.
- Incorporate the tofu: Carefully fold the blanched tofu cubes into the thickened sauce using a spatula, ensuring the tofu is coated while minimizing breakage.
- Finish and garnish: Drizzle 1 teaspoon of sesame oil over the dish and sprinkle with the scallion greens for a bright fresh finish. Serve hot.
Notes
- Tofu blanching firms up soft tofu and removes any raw bean taste without dissolving it in the sauce.
- Doubanjiang, the spicy broad bean paste, is key to authentic Mapo Tofu flavor and can be found in Asian markets.
- Adjust chili oil quantity based on your preferred spice tolerance.
- Ground Sichuan peppercorn adds the characteristic numbing heat but can be omitted if unavailable.
- This recipe can be adapted by substituting ground pork with ground chicken or beef.
- Handle the tofu gently when mixing to keep the cubes intact.
- Serve with steamed rice to balance the bold flavors.
