Hi There! Today I’m sharing with you our favorite Mapo Tofu recipe. I’m not Chinese, but am married to one. I have somewhat embraced his culture, including his food. Mapo Tofu is one of his favorites. I like how the tofu balances the flavors of the chili bean paste and coriander.
Here’s my easy Mapo Tofu recipe –
500 grams pork, minced/ground
1 cup tofu, cut into 1/2 inch cubes (the soft kind is best)
1 small onion, chopped
2 cloves garlic, minced
1 tbsp. ginger, chopped
1-2 tbsps. chili black bean paste
1 bunch (approx. 2 tbsps) fresh coriander or cilantro (in Pinoy, wansoy!), chopped
2 tbsps. oil for sauteing
1/4 cup cornstarch/soy sauce slurry*
salt and pepper to taste
*To make slurry: Mix 1 tbsp of cornstarch, 2-3 tbsps of soy sauce, 1 tbsp of sugar, and a dash of salt with 1/4 cup of cold water.
1. Heat oil in a wok pan. Saute onion, ginger and garlic in oil over high heat. Add the minced pork and continue to stir until pork is light brown.
2. Add the black bean paste, and stir for another 2 minutes or so. Reduce heat to medium.
3. Pour the slurry into meat mixture. Simmer and stir occasionally until mixture thickens.
4. Add tofu and coriander, and stir a few times (be careful not to crush the tofu!). Cover and simmer over low heat for about 1 minute.
5. Season with salt and pepper to taste.
6. Serve in individual bowls over hot steamed rice! A healthier alternative is to spoon over individual lettuce leaves and roll like fresh lumpia.
Good for 4 voracious eaters or 6 skimpy ones.
Enjoy! Did you try this Mapo Tofu recipe? Let me know how it goes in the comment section below.