Mapo Tofu (麻婆豆腐)

When I was off recovering after my chemo treatment, I had all afternoon to prepare dinner. Now that I’ve started to work at the office a couple days a week, I need to get back to preparing meals ahead of time and whipping up something quick for weekdays. Mapo tofu, a spicy minced pork and tofu dish, definitely fits in the quick and easy category. Mr. Chau loves eating mapo tofu with rice and often request that I make this for lunch.

Ingredients (serves 5-6):

  • 3 tbsp of minced garlic
  • 1.5-2 tbsp of minced ginger
  • 3 green onion, finely chopped
  • 600-700g of soft tofu, cubed
  • 300g of ground pork
  • 1.5 tbsp vegetable oil

Ingredients for the sauce:

  • 5 tbsp spicy doubanjian (Spicy Chili Bean Sauce)
  • 4 tbsp mirin
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1.5 tsp sesame oil
  • 2 tsp corn starch
  • 8 tbsp water (about 120 ml)

Instructions:

  1. Combine all the sauce ingredients together in a bowl and mix well with a whisk.
  2. Heat vegetable oil in a large saucepan or wok over medium heat. Add minced garlic and minced ginger, and cook until fragrant. Add the ground pork and break it up with a wooden spoon or spatula.
  3. Once the ground pork is cooked and no longer pink, add the sauce and mix thoroughly. When the sauce begins to bubble, add in the cubed tofu and gently fold everything together, trying not to break up the tofu. Once the tofu is heated through, remove the pan or wok from heat and gently stir in the green onion. Serve with rice. Enjoy!

Mapo Tofu Recipe - 麻婆豆腐

Mapo Tofu Recipe - 麻婆豆腐

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