Mapo Tofu (Simple)

 
 
 
 

Ingredients

  • 1 block tofu pref. soft or firm

  • 4-5 garlic cloves

  • 2.5-3 TBSP sichuan chili bean paste or red bean paste or Lee Kum Kee Mapo sauce

  • 1 shake of cayenne

  • 1.5 C stock or water

  • 3-5 TBSP veg oil

  • 2 tsp rice wine/shaoxin win

  • 2 tsp light soy sauce

  • 2 tsp sugar

  • 1.5 tsp dark Chinese vinegar/black vinegar

  • 2 tsp cornstarch +2 TBPS water for slurry

  • 2 tsp sesame oil

Optional

  • 60g minced pork

  • 1 TBSP sichuan peppercorns

  • 1 TBSP Lao Gan Ma spicy chili crisp

Process

  1. Dice Tofu and simmer in salted (~2tsp) water for 3 minutes, remove from heat and let sit in water until ready to use

  2. Toast and grind sichuan pepper corns if using

  3. Add veg oil to pan, fry pork if using.

  4. Fry the paste/sauce, ~2-3 minutes

  5. Add garlic and fry for a minute

  6. Add stock/water, soy sauce, sugar, and wine, taste for salt, should taste slightly under salted, simmer for 3-5 minutes

  7. Drain tofu and add, turn heat to medium high and heavy simmer to boil, reduce to very thin sauce consistency, about 3-4 minutes

  8. Add peppercorns now if using. Add dark vinegar and slurry, cook/stir for 30 seconds then turn off heat

  9. Add sesame oil and stir

 
 
 
Entree, TofuKain Place-Hildesheim2