Fiery Takeout-Style Mapo Tofu
Fiery Takeout-Style Mapo Tofu
Ingredients
For the Pork Marinade
- 1/2 pound ground pork
- 1/2 teaspoon MSG, or to taste
- 1 tablespoon cornstarch
For the Mapo Tofu
- 1 block tofu, firm or extra-firm, cut into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 red chilies, fresh, chopped (or 1 teaspoon dried chili flakes)
- 1 1/2 tablespoons chili bean paste, (Doubanjiang)
- 1 tablespoon chili powder
- 2 green onions, white parts only, chopped (about 2 tablespoons)
- 1 tablespoon oyster sauce
- 1 cup Chinese stock, chicken or vegetable
- 1/2 teaspoon granulated sugar
- 1 tablespoon potato starch, mixed with 2 tablespoons cold water for slurry
- 1 tablespoon Chinese cooking wine, (Shaoxing wine)
- 2 green onions, green parts only, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the ground pork, MSG, and cornstarch. Mix thoroughly by hand until well combined. Set aside.
⏱️ 5 min
- 2
Heat a large wok over high heat until smoking. Add the vegetable oil and swirl to coat the wok.
⏱️ 1 min
- 3
Add the minced garlic and chopped red chilies to the hot oil. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the chili bean paste to the wok and stir-fry for 1 minute until the oil turns red and fragrant. Reduce the heat to medium-low.
⏱️ 2 min
- 5
Add the marinated ground pork to the wok. Break up the pork with a ladle or spatula and stir-fry until it is no longer pink.
⏱️ 3 min
- 6
Stir in the chili powder and the white parts of the green onions. Cook for 1 minute.
⏱️ 1 min
- 7
Squeeze in the oyster sauce, then pour in the Chinese stock. Sprinkle in the granulated sugar. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Carefully add the cubed tofu to the wok. Gently stir to combine, being careful not to break the tofu.
⏱️ 1 min
- 9
While swirling the wok, slowly drizzle in the potato starch slurry, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 10
Add the Chinese cooking wine and stir thoroughly to combine. Cook for another 30 seconds.
⏱️ 1 min
- 11
Serve immediately, garnished with the green parts of the green onions. Enjoy with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Pork Marinade
- 1/2 pound ground pork
- 1/2 teaspoon MSG, or to taste
- 1 tablespoon cornstarch
For the Mapo Tofu
- 1 block tofu, firm or extra-firm, cut into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 red chilies, fresh, chopped (or 1 teaspoon dried chili flakes)
- 1 1/2 tablespoons chili bean paste, (Doubanjiang)
- 1 tablespoon chili powder
- 2 green onions, white parts only, chopped (about 2 tablespoons)
- 1 tablespoon oyster sauce
- 1 cup Chinese stock, chicken or vegetable
- 1/2 teaspoon granulated sugar
- 1 tablespoon potato starch, mixed with 2 tablespoons cold water for slurry
- 1 tablespoon Chinese cooking wine, (Shaoxing wine)
- 2 green onions, green parts only, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the ground pork, MSG, and cornstarch. Mix thoroughly by hand until well combined. Set aside.
⏱️ 5 min - 2
Heat a large wok over high heat until smoking. Add the vegetable oil and swirl to coat the wok.
⏱️ 1 min - 3
Add the minced garlic and chopped red chilies to the hot oil. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the chili bean paste to the wok and stir-fry for 1 minute until the oil turns red and fragrant. Reduce the heat to medium-low.
⏱️ 2 min - 5
Add the marinated ground pork to the wok. Break up the pork with a ladle or spatula and stir-fry until it is no longer pink.
⏱️ 3 min - 6
Stir in the chili powder and the white parts of the green onions. Cook for 1 minute.
⏱️ 1 min - 7
Squeeze in the oyster sauce, then pour in the Chinese stock. Sprinkle in the granulated sugar. Bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Carefully add the cubed tofu to the wok. Gently stir to combine, being careful not to break the tofu.
⏱️ 1 min - 9
While swirling the wok, slowly drizzle in the potato starch slurry, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min - 10
Add the Chinese cooking wine and stir thoroughly to combine. Cook for another 30 seconds.
⏱️ 1 min - 11
Serve immediately, garnished with the green parts of the green onions. Enjoy with steamed rice.
⏱️ 1 min