Empty My Fridge
EASY Mapo Tofu Recipe at Home
Ingredients
- Doubanjiang · paste2 tbsp
- Oyster sauce1 tbsp
- Soy sauce1 tbsp
- Shaoxing wine1 tbsp
- Vinegar1 tbsp
- Agave nectar1 tsp
- Vegetable oil1 tbsp
- Chili oil1 tbsp
- Garlic · chopped3 cloves
- Ginger · chopped2 oz
- Chili pepper · chopped1
- Scallion · chopped3
- Peppercorn · toasted1 tsp
- Ground pork · chopped½ lb
- Vegetable broth2 cups
- Tofu1
- Cornstarch1 tbsp
Instructions
- Combine the sauce ingredients in a bowl and set aside.
- Heat a cast iron wok over medium heat (use high heat for carbon steel). Add the cooking oil, chili oil, garlic, ginger, chili and green onions, and stir-fry about 1 minute. Stir in the ground Sichuan peppercorn.
- Add the protein and break it into small pieces. Cook 2 to 3 minutes until fully cooked and the edges are browned. Pour in the sauce mixture and stir-fry everything together for 2 to 3 minutes.
- Pour in the stock and scrape the bottom of the wok. Bring to a boil. Add the cubed tofu and stir gently, keeping the cubes as square as possible. Bring back to a boil.
- Mix the cornstarch with 2 tablespoons of water. While stirring the boiling mapo tofu, pour the starch mixture in slowly; it thickens only where it lands, so stir carefully.
- Garnish with chopped green onions and extra Sichuan peppercorn powder, and serve with warm rice.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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