Mapo Tofu
Mapo Tofu is a hot and spicy Sichuan dish made with minced pork and tofu, but here I’ll share a hack that will make this much easier to make at home!
Servings: 4 servings
Ingredients
- 3 stalks Scallions Chopped
- 400 grams Silken or Soft Tofu Around 2 blocks
- 500 grams Minced Pork
- 1 tbsp Garlic
- 1/2 tbsp Ginger
- 1 tbsp Soy Sauce
- 3 tbsp Vivid Kitchen Mala Sauce
- 2 tbsp Vivid Kitchen Oyster Sauce
- 1 tbsp Pepper Powder Optional
- 1 tbsp Vivid Kitchen Allulose
- 200 ml Water
- Salt and Pepper To taste
- 1 1/2 tbsp Potato Starch
- 2 tbsp Water
- 1/2 tbsp Chicken Bouillon or Stock Powder Optional
Instructions
- Chop the garlic, scallions, and ginger.
- Drain the tofu, then carefully cube it by halving it horizontally, then slicing it lengthwise and crosswise.
- Place the pan on high heat, add a splash of oil, and spread out the pork into the pan. Leave to render and brown for 3-5 minutes.
- Once brown, flip and let the other side brown as well. Mix well until the pork is cooked.
- Make a space in the middle and add the scallions, garlic, ginger, and soy sauce. Sauté this until the pork is fragrant.
- Season the pork with mala sauce, oyster sauce, pepper powder, and allulose. Mix this well.
- Add water, tofu, and chicken bouillon. Carefully mix this and bring it to a boil.
- Once boiling, remove the scum and extra oil on top.
- Combine potato starch and water, then add to the Mapo Tofu. Mix carefully until the desired thickness is reached.
- Taste and adjust with salt and pepper, add more scallions, mix, serve with rice, and enjoy!