Time: 15 minutes.
Who doesn’t know Mapo Tofu? This hot, spicy and delicious Sze Chuan family dish is the ranked as one of the top four Chinese food in the world. Today, Mapo Tofu can be found throughout the whole world – ranging from close neighbours such as Malaysia, Japan and Southeast Asia, to European countries such as Britain and France, and even across the Pacific Ocean to United States and Canada.
Part of the reason why this dish gets so much attention is mainly due to its extraordinary taste and texture. The combination of main ingredients such as donbanjiang (fermented bean paste), tofu, minced meat and chilli peppers were tasty beyond expectations. In addition to its light and smooth texture, there is no doubt mapo tofu remain its popularity for such a long period of time.
- 250 g minced pork/ beef
- 1 inch ginger, finely diced
- 2 cloves of garlic, finely diced
- 6 dried chillies
- 2 tsp doubanjiang (豆瓣酱)
- 1 tbs oyster sauce
- 1 tbs soy sauce
- 300 g tofu
- 1 tsp salt
- Some spring onions
- [Optional] 1 tsp sugar
- [Optional] Chilli powder
- [Optional] Chinese pepper (花椒)
1. Heat up the wok with some oil. Lard would be better. Saute the minced pork until the water content dry-off. This process should take about 5 minutes.
2. Next, add in the dried chillies, ginger and garlic. Also put in the doubanjiang and saute for around 3 minutes. When the fragrance are being released, pour in oyster sauce and soy sauce, stir-fry over high heat for a minute. Add in water and bring them to a boil.
4. When the broth starts to boil, add in the tofu and cook for about 2 minutes. Season with some salt and sugar. Pour them onto a plate and garnish with spring onion. Serve while hot.
What do you think of our recipe? Comment below and share them with us!