Authentic Mapo Tofu: The Way My Mom Made It
Ma Po tofu is probably the easiest introduction to Chinese home cooking. It’s a delicious dish that will tickle all your taste buds, and my version is meat-free (the traditional one uses pork). It’s a warm, cozy dish for those colder days, like a warm tofu blanket that wraps your soul. Always served with a warm bowl of jasmine rice, it’s the kind of dish that makes you feel like you’re winning again in life, even on a bad day.
Servings 4 people
Calories 220kcal
Ingredients
SLURRY
- 1 TSP cornstarch
- ½ cup room temperature water
SAUCE
- 3 TBSP canola or vegetable oil
- 2-2.5 TBSP tablespoons doubanjiang link
- 1 TBSP dried fermented black bean link
- 2 TBSP garlic minced
- 1 TBSP favourite chili oil (optional)
- 1.5 TBSP soy sauce link
- 1 TBSP Chinese cooking wine link
- 2 TSP black vinegar link
- ½ TSP brown sugar
- 1 pound soft tofu 1 package
- 1 stalk of green onions chopped
- ½ TSP sesame oil link
Instructions
- Prepare your tofu by slicing them into small cubes - 3/4-inch cubes. Set aside.
- Prepare your slurry by mixing all the ingredients together. Set aside.
- I’m a hot wok or pan, add oil. Fry the doubanjiang, black beans, garlic and ginger together until fragrant - 3 minutes.
- Slowly add the chili oil, soy sauce, honest wine, black vinegar and sugar. Let it cook for another 5 minutes.
- Turn the heat to medium low and carefully add the tofu. Stir in the slurry and slowly with a spoon and try not to break the tofu.
- When the pan starts to bubble, turn the heat to low and put a lid on it and cook for 10 minutes.
- Serve with scallion on top and drizzle sesame oil on top. Serve with warm steamed rice.