Homemade Mapo Tofu

mapo tofu


1. For sauce (stir together)
  • 1/2 cup chicken broth
  • 2 tablespoons hot bean paste (辣豆瓣酱)
  • 1 1/2 tablespoons light soy sauce
  • 1/2 tablespoon soy sauce (gives more color)
  • 1 teaspoon red spicy oil
  • 1 teaspoon vinegar
  • 2 teaspoon sugar
  • 1 tablespoon corn starch
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced peeled fresh ginger
  • 1/2 teaspoon sesame oil
2. main ingredients
  • 1 lb soft (not silken) tofu, drained and cut into 1/2-inch cubes
  • 2 tablespoons corn, peanut, or canola oil
  • 1/2 lb ground pork  
3. others
  • 1 teaspoon Sichuan-peppercorn powder (花椒粉)
  • 3 tablespoons thinly sliced scallion


Step 1:           
Stir-fry pork:
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink.            
Add-in tofu:
Drain tofu in a large sieve and slide into the wok, stirring gently with the ground pork for 1 minute.
Add-in sauce:           
Pour in the mixed sauce, stir gently. Cover the wok (with a lid), and leave on medium heat for 5 minutes.          
Turn off heat and sprinkle Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.