🤤 Dad’s YUMMY Mapo Tofu! (麻婆豆腐)

By Made With Lau · 30 min

Ingredients

Instructions

1. Finely chop the green onion and shallots, and mince the garlic. Set aside, reserving some green onion for garnish.
2. Cut the dried chilies into about 6-7 pieces after removing the stems. Cut the mini sweet peppers in half, remove the seeds, then dice them finely.
3. Cut the tofu in its package on all four edges and pour off the water. Rinse under clean water if desired. Do not press soft tofu. Cut it horizontally through the middle, then cut into bite-sized cubes, about 16 on top and 16 below.
4. Heat the wok on high until just before smoking, then lower the heat and add the oil, swirling to coat. Heat for 30-40 seconds, add the garlic, shallots and dried chilies and fry for 15-20 seconds until fragrant.
5. Add the pork and break it up finely. Stir-fry for about 1 minute.
6. Add the ground bean sauce and cook a few seconds, then pour in the water and lower the heat to low.
7. Add the oyster sauce, light soy sauce, dark soy sauce, sugar, salt and chili sauce.
8. Lower the plate into the wok and gently slide in the tofu. Stir gently with the spatula underneath to coat the cubes in sauce, then cover with a lid.
9. Mix the cornstarch and water into a smooth slurry.
10. After simmering 1.5-2 minutes, lower the heat and remove the lid. If desired, add dark soy sauce, 1/2 tablespoon at a time, for colour, and chili sauce for redness.
11. Pour in the slurry slowly around the wok while gently stirring until the sauce thickens. Use less slurry for a thinner sauce.
12. Simmer for another 2 minutes.
13. Add about half of the chopped green onion and all the sweet peppers, then stir in the sesame oil and turn off the heat.
14. Serve as is if the consistency suits you. To thin, add water 1 tablespoon at a time and heat briefly.

Summarized from Made With Lau's video. Watch it for the details.

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